Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate)
- Authors
- Minah, Jeong; Kwang, Yeon Lee; Lee, Hyeon Gyu
- Issue Date
- Feb-2021
- Publisher
- 한국식품과학회
- Keywords
- deodeok (Codonopsis lanceolate); steaming; drying; makgeolli; antioxidant properties
- Citation
- 한국식품과학회지, v.53, no.1, pp.85 - 91
- Indexed
- SCOPUS
KCI
- Journal Title
- 한국식품과학회지
- Volume
- 53
- Number
- 1
- Start Page
- 85
- End Page
- 91
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/142338
- DOI
- 10.9721/KJFST.2021.53.1.85
- ISSN
- 0367-6293
- 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.
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