The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Fermented Rice Beverage Prepared with Green Glutinous Rice

찰녹미 첨가 발효음료 품질 특성

  • Min Jeong Cho (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Woman's University ) ;
  • Hee Sun Jeong (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Woman's University)
  • 조민정 (숙명여자대학교 문화예술대학원 전통식생활문화전공) ;
  • 정희선 (숙명여자대학교 문화예술대학원 전통식생활문화전공 )
  • Received : 2023.06.19
  • Accepted : 2023.09.05
  • Published : 2023.10.31
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Abstract

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

Keywords

References

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