Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) makgeolli prepared with the Additive Methods

Lee, A Reum; Oh, Eun Young; Jeong, Yeon Jin; Noh, Jae-Gwan; Yoon, Hyang-Sik; Lee, Ki Yeol; Kim, Yee Gi; Eom, Hyun-Ju

doi:10.9799/ksfan.2015.28.4.602

Cited by 7 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Aronia is known to have antioxidant, anti‐diabetic, and antiallergic properties, and the use of aronia in food is being emphasized (Jeong, 2008; Kulling & Rawel, 2008; Lee et al., 2013; Li & Jeong, 2015; Malik et al., 2003; Oszmiański & Wojdylo, 2005). Multiple studies have evaluated the effects of aronia fortification on foods such as pork patties, yokan, yogurt dressing, makgeolli , and muffin (Chung, 2014; Hwang & Lee, 2013; Kim, Joo, & Choi, 2015; Lee et al., 2014; Park, Kwon, & Moon, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Lee¹,

Choi

2020

Food Science & Nutrition

View full text Add to dashboard Cite

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Lee¹,

Choi

2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Studies of Makgeolli prepared the beverage using various grains, including black rice (D. R. Kim et al, 2012), brown rice (C. H. Baek et al, 2013), and barley (Park et al, 2015). In addition, Makgeolli has been prepared with the addition of various fruits and vegetables, including citron (Yang et al, 2011), pear (Lee et al, 2009), pomegranate (Kim & Eun, 2012), and blueberry (Jeon & Lee, 2011).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

et al. 2022

View full text Add to dashboard Cite

Background and Objectives Makgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diverse physiological properties, such as antimicrobial, antioxidant, and antitumor activities. The preparation of rice‐based Makgeolli (RM) and quinoa‐added Makgeolli (QM) were obtained by combining rice and quinoa in ratios 1:1 (RM; control: without supplement). This study sought to assess the physicochemical, microbiological, antioxidant, and taste tests of RM and QM during a 6‐day fermentation period. Finding The alcohol content increased steadily until Day 6 (10.7%–10.3%). From the start of fermentation to Day 2 of fermentation, the number of lactic acid bacteria (LAB) in RM and QM increased rapidly (p < .05), with no significant increase thereafter (p > .05). 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activities were significantly (p < .05) higher in QM (DPPH: 81.01%, ABTS: 91.46%) than in RM (DPPH: 43.65%, ABTS: 53.85%). The average result of iron(II) chelating activity for RM was 39.81%, while for QM was 47.09%. Moreover, superoxide dismutase scavenging activity of both RM and QM were 41.07% and 56.23%, respectively. There were no significant differences in color, smell, appearance, and overall acceptability between RM and QM (p > .05). However, taste values were significantly higher (p < .05) in QM than in RM (5.9 vs. 4.3). Conclusion Makgeolli supplemented with quinoa owing to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

show abstract

Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice

Hwang¹,

Lee²

2022

Korean J. Food Preserv.

View full text Add to dashboard Cite

The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidity, and hardness of the jelly increased, while the pH tended to decrease, with and increased aronia juice content. Regarding chromaticity, L* and b* values decreased, and a* values increased with an increasing aronia juice content. The total polyphenol and total flavonoid contents increased with an increasing aronia juice content. The antioxidant activity, measured based on the DPPH and ABTS radical-scavenging activities, and reducing powder were significantly higher in jelly containing the aronia juice than those in the control, and proportionally increased with an increasing aronia juice content. Overall, these findings suggest that aronia juice can be used for stick jelly making.

show abstract

Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) makgeolli prepared with the Additive Methods

Cited by 7 publications

References 21 publications

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice

Contact Info

Product

Resources

About