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KMID : 1134820190480121391
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1391 ~ p.1396
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Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods
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Park Gi-Hoon
Park Ji-Won
Choi Sun-Young
Hong Chae-Young
Seo Jeong-Hyeon
Kang Tae-Su
Kang Tae-Su
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was performed to investigate the changes of Monascus pigment, the monacolin K contents, antioxidant components and quality characteristics of several varieties of red yeast rice (Hangaru, Shingil, and Samkwang) that were fermented by Monascus purpureus for seven different time periods (0, 5, 10, 15, 20, 25, and 30 days). The Monascus pigment of all the rice varieties increased with increasing the fermentation period. The yellow group pigment significantly increased from 1.019 to 4.111 and the red group increased from 0.627 to 4.221 at 10 days for the Hangaru variety. The monacolin K contents significantly increased at 15 days fermentation and the amount of monacolin K at 30 days fermentation was the highest (234.92 mg/kg) for Hangaru, followed by Shingil (201.85 mg/kg) and Samkwang (187.33 mg/kg). The total polyphenol and flavonoid contents of Hangaru were 6.02 and 0.67 mg/g, respectively, and these values were higher than those for Samkwang (4.65 and 0.59 mg/g). These results indicated that the processed rice variety Hangaru is suitable for production of red yeast rice, which can be used to enhance the functionality of food.
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KEYWORD
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Monascus, monacolin K, red yeast rice, antioxidant activity, polyphenol
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