Quality Characteristics of Korean Traditional Wines with Puffed Sorghum
| Autor: | Jae-Gwan Noh, Nam Soo Han, Hyang-Sik Yoon, A Reum Lee, Song Yi Choi, Hyun-Ju Eom, Yeon Jeong Jeong, Yee Gi Kim |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics Ethanol biology business.industry food and beverages Sorghum biology.organism_classification Reducing sugar chemistry.chemical_compound chemistry Alcohol content Tannin Brewing Fermentation Food science Quality characteristics business Food Science |
| Zdroj: | Journal of the Korean Society of Food Science and Nutrition. 44:1219-1225 |
| ISSN: | 1226-3311 |
| Popis: | This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, α-glucosidase activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and α-glucosidase activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|