Version 1
: Received: 3 January 2024 / Approved: 4 January 2024 / Online: 4 January 2024 (07:16:55 CET)
How to cite:
Park, E.H.; Jeon, E.B.; Park, S.Y. Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed. Preprints2024, 2024010353. https://doi.org/10.20944/preprints202401.0353.v1
Park, E.H.; Jeon, E.B.; Park, S.Y. Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed. Preprints 2024, 2024010353. https://doi.org/10.20944/preprints202401.0353.v1
Park, E.H.; Jeon, E.B.; Park, S.Y. Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed. Preprints2024, 2024010353. https://doi.org/10.20944/preprints202401.0353.v1
APA Style
Park, E.H., Jeon, E.B., & Park, S.Y. (2024). Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed. Preprints. https://doi.org/10.20944/preprints202401.0353.v1
Chicago/Turabian Style
Park, E.H., Eun Bi Jeon and Shin Young Park. 2024 "Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed" Preprints. https://doi.org/10.20944/preprints202401.0353.v1
Abstract
Thisstudy developed Makgeolli (Korean traditional alcoholic beverage) by adding raw 20% Codium fragile (Cf), a green seaweed, to a mixed base consisting of rice and oats (1:1 ratio) (COM) and analyzed its quality characteristics and antioxidant activity. The rice based Makgeolli supplemented with raw 20% Cf was designated ascontrol (CRM). The physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and sensory properties (7-henodonic scale) of CRM and COM were investigated during 7 days of fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95 after 7 days of fermentation, respectively. Compared to CRM, COM had lower alcohol and sugar contents (P < 0.05) (CRM: 14.5%/9.8 Brix, COM: 11.2%/7.4 Brix). However, COM contained more yeast and lactic acid bacteria (P < 0.05) (CRM: 1.30/4.28 log, COM: 6.04/6.09 log) compared to CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) in COM was approximately 1.5 times that of CRM (CRM: 40.00/51.57%, COM: 56.76/70.91%). In addition, COM had an excellent sensory preference score (P < 0.05) due to its overall fresh flavor and savory taste (CRM: 4.93, COM: 6.06). Therefore, COM was shown to be Makgeolli with enhanced antioxidant function, with yeast and lactic acid bacteria, and improved flavor, suggesting the possibility of commercializing this Makgeolli.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
