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

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.