Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method

Abstract

The quality characteristics of fermented rice makgeolli added with Crepidiastrum sonchifolium (CS) prepared with various processing methods were investigated. Rice makgeolli was manufactured by adding CS, prepared with various processing methods, at 2.5% of starch raw material rice. The treatments include CS [fresh (CS), hot water extract (CSE), hot air dried powder (CSP), and sugar leaching (CSS)]. The pH value ranged from 4.10 to 4.20 initially to 3.77 to 3.85 after adding water. The total acidity was 0.54-0.58%. The chromaticity of makgeolli showed the highest brightness in CSS, and the redness a value and yellowness b value were low. The alcohol content was 13.5-16.3%, the highest in CSS. The total polyphenol content was 331.34-377.02 μg/mL. The DPPH radical scavenging amount was 44.14-56.43%, showing the highest antioxidant activity of CSP, followed by CSS, which showed a similar trend to the total phenol compounds content. The organic acid content was 4,304.90-6,159.90 μg/mL. It was produced at the highest level during fermentation in makgeolli when adding CSS, and the soluble solids and organic acid contents were the highest in CSS, so it was thought that the overall preference would be high due to the harmony of the sugar-acid ratio. These results show that makgeolli with CSS addition has high antioxidant properties. It suggests that CSS appplied in makgeolli can be developed commercially due to its properties.