Takju, also known as makgeolli, is a famous traditional alcoholic beverage in Korea. Various studies on the effect of raw materials on the quality of takju have been carried out. This study aimed to investigate the influence of Opuntia humifusa powder on the quality of takju. Chemical characteristics, color value, antioxidant potential as well as sensory characteristics were considered for the quality evaluation. Addition of the powder improved the functional as well as organoleptic properties of takju. The optimum proportion of O. humifusa powder to be added for having better impact was 0.5% (w/v). Results of this study suggested that O. humifusa could enhance the antioxidant potential as well as overall acceptance of Korean traditional rice wine, takju.Read Complete Article at ijSciences: V72018071750 AND DOI: http://dx.doi.org/10.18483/ijSci.1750