Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great
potential to enhance the quality of yakju due to the plentiful
inulin content which is functional and indigestible carbohydrate in human. In
this study, the optimal preparation conditions such as the added amount and
steam treatment of JA were investigated to improve the quality of
yakju. As the amount of JA added to yakju
increased, alcohol production decreased, whereas fermentation was performed well
when the steam-cooked JA was added to yakju. The pH and total
acidity of yakju decreased and increased, respectively, when
the amount of JA added to yakju increased, whereas pH and total
acidity of yakju increased and decreased, respectively, when
the steam-cooked JA was added to yakju. The free sugar and
organic acid contents of yakju increased and decreased,
respectively, when the amount of JA added to yakju increased,
whereas those of yakju decreased when the steam-cooked JA was
added to Yakju. Amino acid content of JA decreased as the
amount of JA added to yakju increased and that of JA
significantly decreased when the steam-cooked JA was added to
yakju. In the sensory evaluation analysis, the addition of
10% unsteam-cooked JA to yakju was the best when
considering sweetness, flavor, sourness, and overall preference of
yakju supplemented with JA. Consequently, utilizing JA to
yakju may contribute to the improvement of the quality of
yakju.