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Quality Characteristics of Defatted Rice Bran, Sansung Takju (Cloudy Korean Rice Wine)  

Seo, Bong-Hee (Dept. of Culinary & Food Service Management, Sejong University)
Hwang, Hyun-Ju (Dept. of Culinary & Food Service Management, Sejong University)
Sung, Ki-Hyup (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.21, no.2, 2015 , pp. 119-129 More about this Journal
Abstract
In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.
Keywords
defatted rice bran; sansung takju; fermentation; frap;
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Times Cited By KSCI : 15  (Citation Analysis)
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