In:
Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 28, No. 2 ( 2021-04), p. 240-251
Abstract:
A simple technology to manufacture ‘Nuruk’ with pigmented rice and
‘Yakju’ with improved quality and functionality was developed. Yakju (designated WY and PY, respectively) was prepared with white rice flour
Nuruk (WN) and pigmented rice flour Nuruk (PN), and their qualities were compared. The enzyme activities of Nuruk revealed that PN had higher
β-amylase activity (1,186.67 Saccharogenic acitivty, SP/g) and higher protease activity (378.90 tyrosine mg/min) than WN. During 11 days of
fermentation, the pH of PY was steady in the range of 4.77-4.58, whereas the pH (4.82) of WY decreased to 3.90 on day 3 of fermentation and then increased to
similar pH of PY until the fermentation was completed. The titratable acidities of PY and WY increased to 0.40-0.48%. The ethanol content of PY and WY increased
to 13.43% ad 13.23%, respectively, on day 5, after then PY showed higher ethanol content than WY until day 11 of fermentation. The organic acid content of PY
(1,225.87 mg%) was higher than that of WY (1,021.69 mg%). The antioxidant activities of PY were twice as high as those of WY, and the total polyphenolics
and total flavonoid contents of PY were also higher (35.96 mg% and 19.01 mg%, respectively) than those of WY (16.29 mg% and 6.36 mg%, respectively). Sensory
scores on color, flavor and taste, and overall preference were higher in PY than in WY.
Type of Medium:
Online Resource
ISSN:
1738-7248
,
2287-7428
Uniform Title:
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
DOI:
10.11002/kjfp.2021.28.2.240
Language:
English
Publisher:
The Korean Society of Food Preservation
Publication Date:
2021
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