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KMID : 0380620200520040415
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.415 ~ p.422
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Quality changes of yakju prepared from rice with different degrees of milling (DOM) due to accelerated aging
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Choi Jeong-Sil
Kang Ji-Eun
Jeong Seok-Tae
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Abstract
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This study was conducted to elucidate how rice with different milling degrees (DOM: 10, 20, 30, and 40%) affects rice yakju properties by accelerated aging. There were significant differences among the treatments with respect to the properties except for brownness before aging, which showed no correlation with DOM (p for trend>0.05). In contrast, the amino acidity and brownness significantly decreased after aging as DOM increased, lightness (L) in particular was affected in all the treatments regardless of DOM. Almost all treatments showed significant differences except for the pH and the total acid and alcohol content between before and after aging. Moreover, the amino acidity, brownness, redness (a), yellowness (b), and color difference in all the treatments showed significant differences regardless of DOM. We found a significant difference in the color change. The yakju free amino acid analysis showed that almost all amino acids slightly decreased as DOM increased.
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KEYWORD
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Korean rice wine, milling, aging, brownness, amino acidity
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