Effect of ${\alpha}-Amylase$ Treatment of Brown Rice(Goami) Alcohol Fermentation By-Product

To utilize the non-heat treated alcoholic by-products of brown rice(Goami) as food sources, the quality characteristics change according to the treatment conditions of were evaluated. It resulted that the increase of hydrolysis temperature correspondingly increased the soluble solids, total dietary fiber and total sugar in the by-products of Goami, and the highest reducing sugar content was observed at . The free amino acids contents were tended to slowly decrease by the hydrolysis temperature more than , and the highest content of oligosaccharides were detected at the hydrolysis temperature of . The soluble solid according to the concentration resulted to increase with the increase of the enzyme concentration and the total dietary fiber revealed similarly showing approximately 0.65%. The high content of reducing sugars was observed at the enzyme concentration around 0.08%(v/w). Total sugars and oligosaccharides contents tend to increase as the concentration of enzyme increased, and the content of oligosaccharides acquired at the enzyme concentration more than 0.10%(v/w) maintained to show rather similar contents. The soluble solids and total dietary fiber by hydrolysis time were found to show 6.66% and 0.65%, respectively at more than 60 min of hydrolysis, and the reducing sugars and total sugars were found to be 3,600 and 4,800 mg% in all treatment groups showing no significant difference. The content of oligosaccharides was increased with the increase of hydrolysis time, and the content was similar at more than 90 min of hydrolysis by ranging around 2,100 mg%. Based upon these results, the by-products of Goami are expected to be used as various food sources showing the highest dietary fiber and oligosaccharides contents by the hydrolysis at for 90 min with the addition of 0.10%(v/w) of .