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http://dx.doi.org/10.11002/kjfp.2016.23.2.259

Quality characteristics and antioxidant activities of makgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)  

Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology)
Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Food Science and Preservation / v.23, no.2, 2016 , pp. 259-266 More about this Journal
Abstract
Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.
Keywords
bitter melon; rice nuruk; makgeolli; soluble phenolics; antioxidant;
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Times Cited By KSCI : 19  (Citation Analysis)
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