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- W2053731555 abstract "국내산 고구마를 이용하여 고품질의 고구마 막걸리를 개발하기 위해 다양한 방법의 고구마 막걸리 제조 방법 선정과 믹스쳐 디자인을 이용한 고구마 막걸리의 최적 배합비를 산출하였다. 엿기름 첨가 유무에 따른 혼합당화, 분리당화발효법을 이용하여 고구마 막걸리를 제조한 결과, 동시당화발효를 이용하여 고구마 막걸리를 제조하는 것이 적합함을 확인하였다. 최적의 고구마 막걸리 배합비를 구하기 위하여 쌀, 고구마, 물 세 가지 재료 요인으로 mixture design을 이용하여 다양한 배합비를 결정한 후, 고구마 막걸리를 제조하였다. 또한 제조된 고구마 막걸리의 선호도, 총 폴리페놀 함량, DPPH 라디칼 소거능을 측정하여 통계적 모델링과 분석을 하였고, trace plot 및 contour plot을 이용하여 각 재료의 함량이 반응값에 미치는 영향을 확인할 수 있었다. 프로그램에 의해 예측된 고구마 막걸리의 최적 배합비는 15.11(쌀) : 44.89(고구마) : 40(물)이었으며, 이 배합비에 따른 반응값의 예상치는 선호도 6.17, 총 폴리페놀 함량이 414.95 mg GAE/<TEX>${ell}$</TEX>, DPPH 라디칼 소거능은 38.02%로 예측되었다. 최적배합비를 바탕으로 일반고구마, 호박고구마, 자색고구마를 이용하여 고구마 막걸리를 제조한 결과, 호박고구마 막걸리의 알코올 함량이 5.83%로 가장 높게 나타났으며, 총 폴리페놀 함량과 DPPH 라디칼 소거능은 자색고구마 막걸리>호박고구마 막걸리>일반고구마 막걸리의 순서로 높게 나타났다. The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at <TEX>$771.91{pm}1.42mg;GAE/{ell}$</TEX>, <TEX>$131.55{pm}4.03%$</TEX>." @default.
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- W2053731555 date "2013-03-31" @default.
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- W2053731555 title "Optimization of Makgeolli Manufacture Using Several Sweet Potatoes" @default.
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- W2053731555 doi "https://doi.org/10.9799/ksfan.2013.26.1.029" @default.
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