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Quality Properties of Takju(Rice Wine) Added with Kidney Bean  

Park, Sang-Soon (Dept. of Food Science & Technology, Seoul National University Technology)
Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University)
Kim, Je-Jung (Dept. of Food Science & Technology, Seoul National University Technology)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.4, 2010 , pp. 575-581 More about this Journal
Abstract
Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in $T_{-1}$, 100%(only kidney bean) in $T_{-2}$, 90% in $T_{-3}$, 80% in $T_{-4}$, 70% in $T_{-5}$, 60% in $T_{-6}$, and 50% in $T_{-7}$. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of $T_{-1}$ was above that of $T_{-6}$, and the pH of $T_{-2}$ was above that of $T_{-1}$. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of $T_{-1}$ was above that of $T_{-2}$. For 2 days of fermentation, the reducing sugar of $T_{-1}$ totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of $T_{-1}$ proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.
Keywords
Kidney bean; coarse liquor; Takju; fermentation; Saccharomyces cerevisiae;
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Times Cited By KSCI : 4  (Citation Analysis)
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