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자료유형
학술저널
저자정보
엄희순 (영남대학교) 최일숙 (원광대학교) 곽은정 (영남대학교)
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동아시아식생활학회 동아시아식생활학회지 東아시아 食生活學會誌 第29卷 第2號
발행연도
2019.4
수록면
120 - 129 (10page)
DOI
10.17495/easdl.2019.4.29.2.120

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This research aimed to investigate the quality properties and antioxidant activities of yakju added with jujube paste during fermentation at 25℃ for 15 days. The jujube paste was made by heating for 3, 6, and 9 hours (hr) using a pressure cooker. The reducing sugar in the yakju sample drastically decreased within the first five day, and then gradually decreased in the order of the control yakju > yakju added with jujube paste heated for 3 hr > 6 hr > 9 hr on the 15th day. The total acid content gradually increased during the fermentation time. The pH of the yakju sample greatly decreased up until the 2nd day; then it slightly increased thereafter. Alcohol content showed drastic increase during the first five days, then gradually increased on the 15th day in the order of control yakju (16%), yakju added with jujube paste for 3 hr (14.7%), 6 hr (14%), and 9 hr (12.5%). The L value decreased with fermentation time in the order of control yakju > yakju added with jujube paste heated for 3 hr > 6 hr and 9 hr. Although the value of yakju added with jujube paste heated for 6 hr and 9 hr gradually decreased, the value of yakju added with jujube paste heated for 3 hr gradually increased. The b value greatly decreased from the 5th day until the 10th day, in the order of yakju added with jujube paste heated for 9 hr > 6 hr > 3 hr; the value showed almost no change thereafter. The a and b values of control yakju did not show a great change during the fermentation time. The content of total polyphenol, FRAP, and DPPH radical scavenging activity increased with fermentation time, in the order of yakju added with jujube paste heated for 9 hr > 6 hr > 3 hr > control yakju. However, FRAP and DPPH radical scavenging activity of yakju added with jujube paste for 6 hr and 9 hr were similar on the 15th day. In the preference test, yakju added with jujube paste heated for 6 hr scored the highest with the respect to color, flavor, taste, and overall preference. Based on these results, addition of jujube paste heated for 6 hr appears to be the optimal condition for making yakju added with jujube paste.

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UCI(KEPA) : I410-ECN-0101-2019-594-000665881