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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 9 - 17 (9page)
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Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.
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참고문헌 (44)
참고문헌 신청
Aman P / 1987 / Analysis of total and insouble mixedlinked(1→3), (1→4)-β-glucans in barley and oats / J Agr Food Chem 35(5):704~709
Baranski R / 2012 / Towards better tasting and more nutritious carrots : Carotenoid and sugar content variation in carrot genetic resources / Food Res Int 47(2):182~187
Barbara O / 1989 / Dietary fiber. Food Technol 43 : 133Borges S, Barbosa J, Silva J, Teixeira P. Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic / J Appl Microbiol 115(2):527~538
천지은 / 2013 / 다양한 고구마를 이용하여 제조한 막걸리의 최적화 / 한국식품영양학회지 26(1):29~34
조현국 / 2012 / 자색고구마-쌀누룩으로 제조된 막걸리 발효 중 품질 특성과 항산화 효과 / 한국식품과학회지 44(6):728~735
Baranski R / 2012 / Towards better tasting and more nutritious carrots : Carotenoid and sugar content variation in carrot genetic resources / Food Res Int 47(2):182~187
Barbara O / 1989 / Dietary fiber. Food Technol 43 : 133Borges S, Barbosa J, Silva J, Teixeira P. Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic / J Appl Microbiol 115(2):527~538
천지은 / 2013 / 다양한 고구마를 이용하여 제조한 막걸리의 최적화 / 한국식품영양학회지 26(1):29~34
조현국 / 2012 / 자색고구마-쌀누룩으로 제조된 막걸리 발효 중 품질 특성과 항산화 효과 / 한국식품과학회지 44(6):728~735
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