찰녹미 첨가 발효음료 품질 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 5호
ㆍ저자명 : 조민정, 정희선

목차

서 론
재료 및 방법
1. 실험재료
2. 실험계획
3. 찰녹미 발효음료 제조
4. 찰녹미의 일반성분 및 엽록소 분석
5. 찰녹미 발효음료의 항산화 특성
6. 찰녹미 발효음료의 α-glucosidase 저해 활성 및 α-amylase 저해 활성
7. 관능적 특성 평가
8. 통계 분석
결과 및 고찰
1. 찰녹미의 일반성분 및 엽록소
2. 찰녹미 발효음료 항산화 특성
3. 찰녹미 발효음료의 α-glucosidase 저해 활성 및 α-amylase 저해 활성
4. 찰녹미 발효음료의 관능적 특성
5. 찰녹미 발효음료의 관능 최적화
요약 및 결론

영어 초록

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

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