Quailty of Makgeolli added with Sprouted Garlic Powder

This study investigated the effects of sprouted garlic powder on the fermentation dynamics of makgeolli, with the determining the optimal concentration of sprouted garlic powder through physicochemical, microbiological, and sensory evaluation. The pH decreased while acidity increased, with the highest acidity observed in the sample containing 0.3% sprouted garlic powder. The sugar content declined as fermentation progressed, with a slower rate of reduction observed at higher concentrations of sprouted garlic powder. Although alcohol content increased during fermentation, it was lower in samples with greater amount of sprouted garlic powder due to delayed fermentation. Microbial counts of total bacteria, yeast, and lactic acid bacteria decreased with higher concentrations of sprouted garlic powder, indicating its antimicrobial properties. Sensory evaluation identified 0.05% sprouted garlic powder as the optimal concentration, which enhanced the flavor of makgeolli while preserving its health-promoting properties. This research indicate that the sprouted garlic powder can be effectively used to enhance the functionality of makgeolli, catering to consumers’ health-conscious demand. Furthermore, this study suggests the potential for expanding the application of garlic as a high-value ingredient in food products.