Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine "<i>Makgeolli</i>" supplemented with green seaweed <i>Codium</i> <i>fragile</i>.

ABSTRACT: In this study, we prepared Makgeolli, a traditional Korean alcoholic beverage, by adding 20 % raw Codium fragile (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based Makgeolli with Cf was designated as the control (CRM). We assessed the physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and taste properties (7-point hedonic scale) of CRM and COM during a 7-day fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95, respectively, after 7 days of fermentation. Compared with CRM, COM had a lower alcohol and sugar content (P < 0.05) (CRM: 14.5 %/9.8 Brix, COM: 11.2 %/7.4 Brix). However, COM contained more yea

SUBMITTER: Park EH 

PROVIDER: S-EPMC11620207 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature