Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Antioxidant Activity of Brown Rice Pear Vinegar

현미배식초의 품질 특성 및 항산화 활성

  • Park, Eun-Mi (Dept. of Food and Drug, Chosun University) ;
  • Lee, Hyun-Joo (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Chung, Yoon-Kyung (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 박은미 (조선대학교 식품의약학과) ;
  • 이현주 (한경대학교 영양조리과학과) ;
  • 정윤경 (한경대학교 영양조리과학과)
  • Received : 2015.11.16
  • Accepted : 2015.12.11
  • Published : 2015.12.31
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Abstract

This study was performed to produce quality vinegar using different types of nuruk, which is the most effective in making traditional brown rice vinegar. The vinegar was produced with 20% vinegar starter, and pears were added to reduce the nuruk aroma. Three different types of Nuruk that were prepared were rice, wheat, and a rice+wheat (1:1) combination. The total acidities of brown rice pear vinegar made from rice-nuruk, wheat-nunuk, and rice+wheat-nuruk were 8.1%, 7.5%, and 6.4%, respectively. Free sugars, including glucose, galactose, and fructose, were highly detected from all three vinegar samples. Acetic acid and lactic acid were the major organic acids in all three vinegar samples. For free amino acids, alanine, glutamic acid, and arginine were mainly detected in all three vinegar samples. Total phenolic compounds were higher in brown rice pear vinegar made of rice-nuruk than in that made of wheat-nuruk, whereas total flavonoids showed the opposite pattern. DPPH-radical scavenging activity was higher in brown rice pear vinegar made of wheat-nuruk than in that made of rice-nuruk.

Keywords

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