African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12300

Full Length Research Paper

Quality characteristics of Korean traditional rice wine (Takju) prepared by addition of green pepper

Chan Yong Kim
  • Chan Yong Kim
  • Yeongyang Pepper Research Institute, Gyeongbuk Agricultural Research and Extension Service, Yeongyangchangsu-ro, 36531, Korea.
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Kil Su Jang
  • Kil Su Jang
  • Yeongyang Pepper Research Institute, Gyeongbuk Agricultural Research and Extension Service, Yeongyangchangsu-ro, 36531, Korea.
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Su Gyeong Jeon
  • Su Gyeong Jeon
  • Yeongyang Pepper Research Institute, Gyeongbuk Agricultural Research and Extension Service, Yeongyangchangsu-ro, 36531, Korea.
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Sanjeev Kumar Dhungana
  • Sanjeev Kumar Dhungana
  • School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
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Hyeon Min Do
  • Hyeon Min Do
  • School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
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Oh Hun Kwon
  • Oh Hun Kwon
  • Yeongyang Pepper Research Institute, Gyeongbuk Agricultural Research and Extension Service, Yeongyangchangsu-ro, 36531, Korea.
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Oh-Heun Kwon
  • Oh-Heun Kwon
  • Yeongyang Pepper Research Institute, Gyeongbuk Agricultural Research and Extension Service, Yeongyangchangsu-ro, 36531, Korea.
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Hye-Ryun Kim
  • Hye-Ryun Kim
  • Cheonnyeonmiin Co. Limited., Gyeongju-si 38180, Korea.
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Il-Doo Kim
  • Il-Doo Kim
  • International Institute of Agricultural Research and Development, Kyungpook National University, Daegu 41566, Korea.
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  •  Received: 23 January 2017
  •  Accepted: 16 March 2017
  •  Published: 05 April 2017

Abstract

Makgeolli, frequently called Takju, a famous Korean traditional rice wine, has long been prepared and consumed in Korea. Takju consumption in Korea has been increased because of its nutritional and functional values. The objective of the present study was to investigate the chemical characteristics, color values, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, total phenolic contents, and sensory characteristics of Takju. Green peppers enhanced the antioxidant potential, and the overall acceptance of pepper Takju. Moreover, unfavorable effects of green peppers were not observed on the basic chemical and organoleptic properties, but imparted favorable properties on pepper Takju. The appropriate amount of green peppers to be added to the second phase of Takju fermentation was about 9% of the total rice for fermentation. The results of the present study revealed that, an addition of optimum amount of green peppers could enhance the antioxidant potentials and also the overall acceptance of Takju.

 

Key words: Antioxidant potential, green pepper, Korean traditional wine, quality characteristic, Takju.