Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate)
- Title
- Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate)
- Author
- 이광연
- Keywords
- deodeok (Codonopsis lanceolate); steaming; drying; makgeolli; antioxidant properties
- Issue Date
- 2021-02
- Publisher
- Korean Journal of Food Science and Technology
- Citation
- Korean Journal of Food Science and Technology, v. 53, no. 1, Page. 85-91
- Abstract
- The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L* values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L* values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p˂0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.
- URI
- http://koreascience.or.kr/article/JAKO202111037332879.pagehttps://repository.hanyang.ac.kr/handle/20.500.11754/175703
- ISSN
- 0367-6293
- DOI
- 10.9721/KJFST.2021.53.1.85
- Appears in Collections:
- RESEARCH INSTITUTE[S](부설연구소) > KOREAN LIVING SCIENCE RESEARCH INSTITUTE(한국생활과학연구소) > Articles
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