Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)

Abstract

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at 23 o C for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

“…The primary purpose of Makgeolli brewing is to produce ethanol, an important component influencing flavor and preservation (Kim, Park, et al., 2013). From these results, pre‐fermentation of buckwheat seed seems to be useful for brewing Makgeolli, especially when whole seeds with hulls are used.…”

Characteristics in the components of the paprika by drying methods

“…Studies on the use of paprika have been performed on steamed rice cake (12), paprika juice (13), noodles with paprika powder (14), rice wine with paprika juice (15). the application as is powder through drying, a spice through juicing or as an additive material (16,17).…”