Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate)
DC Field | Value | Language |
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dc.contributor.author | Minah, Jeong | - |
dc.contributor.author | Kwang, Yeon Lee | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-07T00:56:26Z | - |
dc.date.available | 2022-07-07T00:56:26Z | - |
dc.date.created | 2021-05-13 | - |
dc.date.issued | 2021-02 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/142338 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | 한국식품과학회 | - |
dc.title | Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate) | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.9721/KJFST.2021.53.1.85 | - |
dc.identifier.scopusid | 2-s2.0-85116370674 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.53, no.1, pp.85 - 91 | - |
dc.relation.isPartOf | 한국식품과학회지 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 53 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 85 | - |
dc.citation.endPage | 91 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002686018 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | deodeok (Codonopsis lanceolate) | - |
dc.subject.keywordAuthor | steaming | - |
dc.subject.keywordAuthor | drying | - |
dc.subject.keywordAuthor | makgeolli | - |
dc.subject.keywordAuthor | antioxidant properties | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO202111037332879.page | - |
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