Abstract
The present study investigated the effect of roasting process (temperature: 150, 180, and 210°C; time: 10, 20, and 30min) of licorice on the browning index (BI), total flavonoid content (TFC), and antioxidant activity for ingredient of Makgeolli. The antioxidant activity was measured by assaying DPPH radical scavenging activity (DPPH·IC50) and Trolox equivalent antioxidant capacity (TEAC). In addition, the quality characteristics of Makgeolli with different amount (0%, 6%, 12%, and 18%) of roasted licorice extract (RLE) were measured comparison to un-roasted licorice extract (ULE). When superimposing the contour plots of the responses in which the limits of each response were determined, the optimum conditions for roasting licorice were 178°C for 24min. Moreover, results revealed that Makgeolli with 12% RLE under optimum roasting condition was superior with respect to antioxidant activity and more acceptable based on sensory properties than ULE.
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