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http://dx.doi.org/10.17495/easdl.2015.12.25.6.1041

Quality Characteristics and Antioxidant Activity of Brown Rice Pear Vinegar  

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.6, 2015 , pp. 1041-1048 More about this Journal
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
Brown rice vinegar; nuruk; antioxidant activity;
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Times Cited By KSCI : 7  (Citation Analysis)
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