Eastern Prickly Pear (Opuntia humifusa Raf.) Power Enhanced the Quality of Korean Traditional Wine, Takju

Eastern Prickly Pear (Opuntia humifusa Raf.) Power Enhanced the Quality of Korean Traditional Wine, Takju

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Author(s)

Author(s): Young-Joon Choi, Sanjeev Kumar Dhungana, Il-Doo Kim

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DOI: 10.18483/ijSci.1750 75 306 12-16 Volume 7 - Jul 2018

Abstract

Takju, also known as makgeolli, is a famous traditional alcoholic beverage in Korea. Various studies on the effect of raw materials on the quality of takju have been carried out. This study aimed to investigate the influence of Opuntia humifusa powder on the quality of takju. Chemical characteristics, color value, antioxidant potential as well as sensory characteristics were considered for the quality evaluation. Addition of the powder improved the functional as well as organoleptic properties of takju. The optimum proportion of O. humifusa powder to be added for having better impact was 0.5% (w/v). Results of this study suggested that O. humifusa could enhance the antioxidant potential as well as overall acceptance of Korean traditional rice wine, takju.

Keywords

antioxidant potential, Korean traditional wine, Opuntia humifusa, overall acceptance

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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