Physicochemical and sensory characteristics of Yakju fermented with different ratios of dandelion (Taraxacum Platycarpum) root powder
- Physicochemical and sensory characteristics of Yakju fermented with different ratios of dandelion (Taraxacum Platycarpum) root powder
- 김명희; 이종복[이종복]; 이종숙
- Issue Date
- Journal of the Korean Society of Food Science and Nutrition, v.41, no.6, pp.834 - 839
- The physicochemical and sensory characteristics of Yakju fermented with different ratios of Taraxacum platycarpum(dandelion) root powder (0, 5, 10, and 15%) were investigated. The pH of Yakju decreased and the total acidity and sugar content increased according to the addition of dandelion root powder. Dandelion root powder (15%) showed significantly higher reducing sugar content on the 3rd day of fermentation compared with other groups, including the control. Also, further exposure of fermentation time showed a declining pattern of reducing sugar content. Including control, the alcohol content increased in all Yakju samples fermented with dandelion root powder as fermentation progressed. The Yakju fermented with 5% dandelion root powder showed the highest sensory scores for color, aroma, taste, swallowing, and overall acceptability as 6.38��1.27, 5.58��1.02, 5.79��0.98, 6.08��1.21, and 5.96��0.91, respectively. In the present study for the production of Yakju, 5% dandelion root powder was the most appropriate amount to be added for the production of Yakju. The result obtained here may provide fundamental data for the traditional Yakju industry, which is interested in using a variety of natural resources.
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