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Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine  

Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
Jeong, Seung-Chan (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
Kim, Na-Mi (Central Research Institute, KT & G Co.)
Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 733-737 More about this Journal
Abstract
To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.
Keywords
antihypertensive traditional rice wine; Indian-millet koji; legume;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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