Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper
2010
Park, C.S., Rural Development Administration, Suwon, Republic of Korea | Kim, K.S., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea | Noh, J.G., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea | Rho, C.W., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea | Yoon, H.S., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea
This study is to develop vinegar with germinated brown rice and red pepper (Capsicum annuum) for effective use of the rice and red pepper. The vinegar was prepared using the wine fermented from the germinated brown rice supplemented with 10~50% red pepper. Acetic acid fermentation was carried out with 6% (w/v) initial ethanol concentration, at 30℃. pH values decreased from 4.27~4.41 to 3.20~3.59 during acetic acid fermentation. The initial total acidity (0.29~0.41%) changed to 3.68~4.51% after fermentation. Hunter's a (redness) and b (yellowness) values also increased as the addition of red pepper increased to 30%. Major volatile compounds consisted of ethyl acetate, 3-methyl-1-butanol, acetaldehyde, ethanol and acetic acid. Capsaicin content (0.17~0.26 mg%) at the initial changed to 0.16~0.29 mg% at the final of the fermentation. Antioxidant activity decreased from 48.1~79.1% to 36.6~64.9% by the fermentation. The germinated brown rice vinegar added with red pepper had higher acceptance scores than that of the control without red pepper.
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