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KMID : 0380620170490030265
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.265 ~ p.273
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The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in yakju
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Choi Jeong-Sil
Yeo Soo-Hwan
Choi Han-Seok
Jeong Seok-Tae
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Abstract
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In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepared using nuruk from rice with different degrees of milling. However, the degree of milling of rice did not influence the quality of yakju, except for amino acidity and pH, which significantly decreased as the degrees of milling increased. In addition, as compared to before aging, brownness (A430) and color difference significantly increased after aging in all the treatments. The intensity of off flavor in yakju after aging made from 0% milled rice nuruk was the lowest.
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KEYWORD
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degrees of milling, nuruk, quality changes, yakju
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