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Influence of blueberry and black rice powders on quality characteristics of the Korean traditional rice wine takju

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Abstract

Takju, popularly known as makgeolli, is a famous traditional alcoholic beverage in Korea. Beneficial health effects of different traditional beverages have received attention among consumers and researchers. The influence of addition of blueberry and black rice powders to takju was investigated. Chemical characteristics, color values, DPPH radical scavenging activities, total phenolic contents, and sensory characteristics were evaluated. Addition of blueberry and black rice powders improved the antioxidant activity and the overall taste of takju. The optimum proportions of added blueberry and black rice powders were 0.249% and 0.004–0.049%, respectively. Addition of optimum amounts of blueberry and black rice powders enhanced the overall quality of the Korean traditional rice wine takju.

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Authors and Affiliations

  1. Department of Hotel, Restaurant, Culinary Arts of Wine · Coffee, Daegu Health College, Daegu, 702-722, Korea

    Mi-Ok Kim

  2. International Institute of Agricultural Research & Development, Kyungpook National University, Daegu, 702-701, Korea

    Il-Doo Kim

  3. School of Applied Biosciences, Kyungpook National University, Daegu, 702-701, Korea

    Sanjeev Kumar Dhungana & Dong-Hyun Shin

  4. Department of Global Tourism Management, Shinhan University, Uijeongbu, Gyeonggi, 483-777, Korea

    Jung-Won Lee

Authors
  1. Mi-Ok Kim
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  2. Il-Doo Kim
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  3. Sanjeev Kumar Dhungana
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  4. Jung-Won Lee
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  5. Dong-Hyun Shin
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Correspondence to Dong-Hyun Shin.

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Kim, MO., Kim, ID., Dhungana, S.K. et al. Influence of blueberry and black rice powders on quality characteristics of the Korean traditional rice wine takju . Food Sci Biotechnol 24, 439–444 (2015). https://doi.org/10.1007/s10068-015-0058-3

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  • DOI: https://doi.org/10.1007/s10068-015-0058-3

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