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KMID : 0380620070390030266
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 3 p.266 ~ p.271
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Engineering/Processing/Sensory Evaluation : pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation
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Kim Ji-Young
Sung Ki-Wook
Bae Hyun-Wung
Yi Young-Hyoun
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Abstract
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The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p<0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p<0.05). After a sudden rise at Day 1, the Hunter ‘L’ value tended to decrease with days of fermentation. At the same day, the 75% showed the lowest Hunter ‘L’ value, however, it had the highest Hunter ‘a’ value except on Days 0, 3 and 10 (p<0.05). After a rapid reduction in reducing sugar on Day 3, no differences were observed in the samples (p<0.05). The 75% tended to be higher in reducing sugar. Total sugar decreased rapidly at Day 2, and then either remained unchanged or decreased after Day 3. With the exception of Day 4, the 75% had higher amounts of total sugar than the others at the same day (p<0.05). The Highest alcohol contents [13.0-16.4% (v/v)] occurred on Day 6. Higher alcohol concentrations were observed with higher puffed rice powder (p<0.05). In the sensory evaluation, no differences were detected between the 0% and those with puffed rice powder added (p<0.05).
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KEYWORD
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takju, puffed rice powder, pH, acidity, color sugar, alcohol
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