| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 100 === Awamori is the special liquor in Ryukyu of Japan which traditionally brewed and distilled from Thai rice materials with special Aspergillus and yeast. After distillation, the fermented residue (moromi) was subsequently pressed, filtrated and pasteurized to obtain the natural acidic beverage called moromi vinegar which composed of mainly organic acids and amino acids. Recently, moromi vinegar became popular due to its potential for benifiting health. In this study, dehulled adlay was used to replace traditional Thai rice materials for enriching the functional components of brewed moromi vinegar. Aspergillus awamori and Saccharomyces cerevisiae was inoculated into Thai rice for preparing koji. Prepared koji was added into cooked dehulled adlay for simuntaneous saccharafication and fermentation. After 14 days fermentation, the ethanol produced from dehulled adlay was observed lower than that produced from Thai rice. The coixol content in the moromi vinegar is proportioned to the amount of dehulled adlay in materials which shows that the functional components of coixol in the adlay can be conserved to the moromi vinegar. The major organic acid in moromi vinegar is succinic acid which is consistent with previous study fermented by the same strains with Thai rice. However, it is different from the result of the commercial moromi vinegar which mainly composed of citric acid. The moromi vinegar brewed in this research shows similar indispensible and dispensible amino acids composition with commercial moromi vinegar. Nevertheless, the dehulled adlay brewed moromi vinegar contains trace amounts of GABA and taurine. The overall acceptance of the hedonic sensory evaluation on dehulled adlay brewed moromi vinegar is significantly higher than the commercial moromi vinegar with or without flavored. These results show the potential of dehulled adlay brewed moromi vinegar as supplement of nutritional and functional compositions.
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