Amazake was prepared using yellow-
koji (
Aspergillus oryzae) or white-
koji (
Aspergillus kawachii). In both cases, when rice-
koji and water were mixed in a ratio of 1: 2, saccharification was completed in 6h and reducing sugar was formed. Changes in antioxidant activity were investigated for each
amazake saccharification process. In both
amazake preparations, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity increased for the first 2h of the saccharification period, and then gradually decreased. The lipid peroxidation inhibitory activity with β-carotene, however, did not change with saccharification time in either
amazake preparation, and the antioxidant activity was roughly constant during saccharification. Next, both types of
amazake were prepared by saccharifying for 6h at 55°C , with the respective rice-
koji obtained with different
koji production times (42, 48 and 54h). Antioxidant activity was then compared. It was found for both types of rice-
koji that longer
koji production time yields
amazake with higher DPPH radical-scavenging activity and lipid peroxidation inhibitory activity.
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