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KMID : 0525720110160030164
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Journal of Chitin and Chitosan
2011 Volume.16 No. 3 p.164 ~ p.169
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Research Papers : Preparation and Quality Characteristics of Takju (Rice Wine) with Opuntia ficus-indica var., saboten and Chito-oligosaccharide
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Park Sang-Soon
Kim Je-Jung
Yoon Jin-A
Lee Jun-Hee
Jung Byung-Ok
Chung Suk-Jin
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Abstract
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Opuntia ficus-indica var., saboten and chito-oligosaccharide was used in the brewing of takju (rice wine). The takju formed varied the percentage of Opuntia ficus-indica var., saboten and chito-oligosaccharide used; that is, 2% , 4% , 6%, and 0.02%, 0.04%, 0.06%, respectively. We investigated acidity, pH, reducing sugar, alcohol production, amino nitrogen and DPPH(2,2-diphenyl-1-picryhydrazyl) free radical scavenging activity of the takju formed. The acidic value of ROCT-b was above that of experimental group. Also, the pH of ROT-a and ROT-b was above that of experimental group. The alcohol production of ROT-c was above that of experimental group. The amino nitrogen value of ROCT-f is much better than those of the other. The antioxidative effect of ROCT-i is much better than those of the other. Thus, we can be seen that these results indicate that the role of Opuntia ficus-indica var., saboten in takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of takju Opuntia ficus-indica var., saboten is very similar to that of takju with rice and added chito-oligosaccharide.
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KEYWORD
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Opuntia ficus-indica var., saboten, Takju, Chito-oligosaccharide, Sensory test
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