Park Eun Hee, Jeon Eun Bi, Roy Pantu Kumar, Park Sung-Hee, Park Shin Young
Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea.
Practical Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
Heliyon. 2024 Oct 12;10(20):e39348. doi: 10.1016/j.heliyon.2024.e39348. eCollection 2024 Oct 30.
In this study, we prepared , a traditional Korean alcoholic beverage, by adding 20 % raw (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based with Cf was designated as the control (CRM). We assessed the physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and taste properties (7-point hedonic scale) of CRM and COM during a 7-day fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95, respectively, after 7 days of fermentation. Compared with CRM, COM had a lower alcohol and sugar content ( < 0.05) (CRM: 14.5 %/9.8 Brix, COM: 11.2 %/7.4 Brix). However, COM contained more yeasts and lactic acid bacteria ( < 0.05) (CRM:4.30/4.28 log, COM: 6.04/6.09 log) than CRM. The antioxidant activity of DPPH/ABTS ( < 0.05) was approximately 1.4 times higher in COM than in CRM (CRM: 40.00/51.57 %, COM: 56.76/70.91 %). In addition, COM had an excellent taste preference score ( < 0.05) due to its overall fresh flavor and taste (CRM: 4.93, COM: 6.06). Therefore, the results demonstrated that COM is a with enhanced antioxidant function against yeast and lactic acid bacteria, as well as improved flavor, suggesting the possibility for commercialization.
在本研究中，我们通过向大米和燕麦（1:1比例）的基质（COM）中添加20%的生薏苡仁（Cf），制备了一种传统韩国酒精饮料。我们分析了其品质特性和抗氧化活性。将添加Cf的大米基饮料指定为对照（CRM）。我们评估了CRM和COM在7天发酵过程中的理化性质（pH值、酸度）、微生物学性质（酵母、乳酸菌）、抗氧化性质（DPPH、ABTS）和口感特性（7分喜好量表）。发酵7天后，CRM和COM的pH值/酸度水平分别达到3.66/0.68和3.69/0.95。与CRM相比，COM的酒精和糖分含量较低（P<0.05）（CRM：14.5%/9.8波美度，COM：11.2%/7.4波美度）。然而，COM中的酵母和乳酸菌含量比CRM更多（P<0.05）（CRM：4.30/4.28对数，COM：6.04/6.09对数）。COM的DPPH/ABTS抗氧化活性（P<0.05）比CRM高约1.4倍（CRM：40.00/51.57%，COM：56.76/70.91%）。此外，由于其整体清新的风味和口感，COM具有优异的口感偏好评分（P<0.05）（CRM：4.93，COM：6.06）。因此，结果表明COM是一种对酵母和乳酸菌具有增强抗氧化功能且风味改善的饮料，表明其具有商业化的可能性。
