와송 첨가 콤부차의 저장기간별 품질특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activities of Kombucha Added with Orostachys japonicus During Fermentation)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 26권 / 4호 / 247 ~ 256페이지
· 저자명 : 전주영, 김명현, 한영실

초록

In this study, kombucha was prepared by adding 0%, 25%, 50%, 75%, and 100% of Orostachys japonicus as a nat ural functional source to broaden its usage and obtain valuable data for fermented beverage research. The kombu cha’s pH and sugar content decreased during the fermentation period, but its acidity level increased during the same period. Additionally, its L value increased after decreasing, its a value decreased after increasing, its b value con tinued to increase, and its sugar reduction increased and then decreased. In the sensory characteristic strength eval uation, its color, fermented odor, and sour taste became stronger, but its sweetness became less. As a result of preference evaluation, fragrance and swallowing capability stood the highest in the 25% addition group, color and taste were the highest in the 50% addition group, and overall preference was highest in the 50% addition group. Total flavonoids, total polyphenols, DPPH, ABTS radical scavenging ability, and reducing power increased until the third day of the experiment and decreased afterward. Therefore, the study determined that fermenting kombucha with 50% Orostachys japonicus extract for 9 days would increase its quality characteristics and provide the most palatability.

영어초록

In this study, kombucha was prepared by adding 0%, 25%, 50%, 75%, and 100% of Orostachys japonicus as a nat ural functional source to broaden its usage and obtain valuable data for fermented beverage research. The kombu cha’s pH and sugar content decreased during the fermentation period, but its acidity level increased during the same period. Additionally, its L value increased after decreasing, its a value decreased after increasing, its b value con tinued to increase, and its sugar reduction increased and then decreased. In the sensory characteristic strength eval uation, its color, fermented odor, and sour taste became stronger, but its sweetness became less. As a result of preference evaluation, fragrance and swallowing capability stood the highest in the 25% addition group, color and taste were the highest in the 50% addition group, and overall preference was highest in the 50% addition group. Total flavonoids, total polyphenols, DPPH, ABTS radical scavenging ability, and reducing power increased until the third day of the experiment and decreased afterward. Therefore, the study determined that fermenting kombucha with 50% Orostachys japonicus extract for 9 days would increase its quality characteristics and provide the most palatability.

참고자료

· 없음