청각(Codium fragile)을 첨가하여 제조한 막걸리의 발효 중 품질특성 및 항산화 효과

Abstract

This study investigated the physicochemical, microbiological, antioxidant, and sensory characteristics of Makgeolli supplemented with 10, 20, and 30% Codium fragile (Cf) during an 8-day fermentation period. The pH and acidity on day 0 were lower in Makgeolli supplemented with Cf (pH 3.55-3.65, acidity 0.26-0.29%) than in the unsupplemented Makgeolli (control) (pH 3.72, acidity 0.23%). The pH and acidity of Cf Makgeolli on day 8 were 3.08-3.12 and 0.67-0.75%, respectively. The sugar content increased steadily until day 4 (8.1-8.5 Brix) and then decreased steadily (6.5-6.8 Brix). The alcohol content increased steadily until day 8 (13.2-14.3%). The pH decreased, acidity increased, and alcohol content increased significantly (all P<0.05), with stepwise increases in fermentation time and Cf concen trations. The lactic acid bacteria counts were 9.28-9.37 log versus 8.18 log in the control. The DPPH (1,1-diphenyl- 2-picrylhydrazyl) and ABTS [2,2''-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in Cf Makgeolli (DPPH 74.63-84.64%, ABTS 51.01-64.79%) than in the control (DPPH 30.97%, ABTS 21.21%). Makgeolli supplemented with 10 and 20% Cf had the highest taste, smell, and overall acceptance scores. This study suggests that Makgeolli supplemented with 10 and 20% Cf could be developed due to its good physico chemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.