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The optimal amount of loquat leaf extract (LLE, 18° Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at 80℃ for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLE- supplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose= 0.618×(LLE) 2 +0.406×(LLE). Conclusively, cream had an effect of masking the bitterness of rice milk, and the preference was highly related to the addition amount of fructose.Key words: loquat, rice beverage, response surface methodology, sensory test, functionality

The Optimal Addition Level of Loquat Leaf Extract in the Rice Beverages