Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7...

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Bibliographic Details
Main Authors: Yutaka Inoue, Sae Ueda, Takashi Tanikawa, Aiko Sano, Ryuichiro Suzuki, Hiroaki Todo, Yuji Higuchi, Kenichi Akao
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
rice wine
carbohydrate
amino acid
principal component analysis
antioxidant
Online Access:https://www.mdpi.com/2304-8158/12/21/4004

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https://www.mdpi.com/2304-8158/12/21/4004

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