Article | . 2017 Vol. 29, Issue. 2
Quality and Antioxidant Characteristics of Fermented Beverages from Adzuki Beans (Vigna angularis var. nipponensis) Derived from Different Breeding Lines that had been Fermented for Varying Lengths of Time



Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration1
Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration2




2017.. 94:103


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This study compared the quality and antioxidant characteristics of fermented beverages made from adzuki beans (Vigna angularis var. nipponensis) derived from different breeding lines and had been fermented for varying lengths of time. Overall, the brix degrees of adzuki bean fermented beverages increased with fermentation time. There were significant differences in turbidity, L-, a-, and b-values among the treatment groups (p<0.05). The total polyphenol and flavonoid contents were high in Miryang 20 (MY20) after fermentation for 24 hours, MY10 after 48 hours, and MY2 after 72 hours. DPPH radical scavenging activities in samples fermented for 24, 48, and 72 hours were 0.09‑1.42, 0.23‑1.74, and 0.15‑1.75 mg TE/mL per sample, respectively. ABTS radical scavenging activities were 0.09‑4.74‑8.50, 3.87‑9.96, and 3.42‑8.3 mg TE/mL per sample, respectively. Finally, the results showed that it is possible to manufacture adzuki bean fermented beverages with enhanced functionality, and sensory quality.



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