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http://dx.doi.org/10.9721/KJFST.2022.54.4.455

Quality characteristics of kombucha made with saccharified rice solution  

Lee, Dae-Hyoung (Gyeong gi-do Agricultural Research Extension Services)
Seo, Jae-Soon (Gyeong gi-do Agricultural Research Extension Services)
Shin, Bok-Eum (Gyeong gi-do Agricultural Research Extension Services)
Lee, Yong Seon (Gyeong gi-do Agricultural Research Extension Services)
Cho, Chang Hui (Gyeong gi-do Agricultural Research Extension Services)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.4, 2022 , pp. 455-461 More about this Journal
Abstract
In this study, kombucha was prepared using saccharified rice solution to assess this possible means of increasing rice consumption. Chucheong rice yielded the highest starch content (80.40±1.33%) when used to produce saccharified rice solution. The resultant saccharified rice solution showed the highest 10.42 °Brix at 90 min of saccharification. Chamdream rice yielded the highest acidity at 0.38%, and Kawaji No.1 yielded the lowest at 0.24%. Organic acid analysis on the 15th day of fermenting kombucha made with different rice varieties indicated an acetic acid content of 111.70±1.09 ppm in Chamdream, and 46.86±1.00 ppm in Dongjinchal. Comparison of enzymes used in saccharified rice kombucha fermentation revealed that α-amylase resulted in the highest acidity (1.06%), and β-amylase yielded the lowest acidity (0.58%). Kombucha with green tea yielded the highest acidity (1.09%), and kombucha with rooibos tea yielded the lowest (0.37%). Polyphenol analysis indicated that the amount of polyphenol increased the most (1,623.75 ppm to 3,989.00 ppm) on day 0 of fermentation with green tea. Organic acid analysis revealed that the acetic acid content of kombucha supplemented with green tea increased from 172.89 ppm on day 0 of fermentation to 2,649.11 ppm on day 15. Kombucha with 2.0% added alcohol had the highest acidity (1.32%), and kombucha with 0.5% alcohol had the lowest (0.97%). Taken together, these results confirm that it is possible to make kombucha using saccharified rice solutions.
Keywords
Kombucha; Rice Saccharified; Fermentation;
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Times Cited By KSCI : 1  (Citation Analysis)
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