Many studies have been carried out to enhance the quality characteristics of beer, one of the most famous alcoholic beverages in the world. Objective of the present study was to investigate the quality characteristics and antioxidant potential of beer after addition of peach fruits of two cultivars, Cheonhong and Kanoiwa Hakuto. Chemical characteristics such as pH, titratable acidity and alcohol concentration; color values; 1,1-diphenly-2-picrylhydrazyl (DPPH) radical scavenging activities; total phenolic contents and sensory characteristics of different beer samples were evaluated. The pH value of the control sample (4.09) was significantly (p<0.05) higher than those of the peach beer samples which ranged from 3.81 to 4.00. The alcohol concentration and DPPH radical scavenging potential of peach beer were not significantly (p>0.05) influenced by the addition of the fruits compared to the control sample (4.0%). The total phenolic content and overall acceptability of most of the beer samples were significantly (p<0.05) increased with the addition of the fruits. The results of the present study suggested that quality characteristics and total phenolic content of beer can be enhanced by addition of peach fruits.

Kochujang, hot pepper paste, is a widely consumed Korean traditional food and also makes a typical Korean meal. The objective of the present study was to investigate the quality characteristics of kochujang prepared with salt replacement (SR) as a substitute of ordinary salt (OS) since intake of high sodium is not good for health. Reducing sugar (29.35%) and amino nitrogen (82.6%) contents of SR kochujang were significantly high compared to OS kochujang (24.82 and 68.6%, respectively), however, sodium content was significantly lower in SR kochujang (1292.26 mg/100 g) than in OS kochujang (1568.71 mg/100 g). Free sugars like fructose and glucose contents were also significantly high in SR kochujang. Similarly, antioxidant potentials in terms of DPPH and ABTS were significantly high for SR kochujang (30.13 and 27.31%) compared to OS kochujang (27.05 and 24.72%), respectively. In addition, the score for overall acceptance of SR kochujang (4.81) was higher than that of OS kochujang (3.13). Results of the present study suggested that nutritious kochujang having significantly higher antioxidant potentials and lower sodium content could be prepared using salt replacement as a substitute of ordinary salt.