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KMID : 0665220230360010058
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 1 p.58 ~ p.68
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Quality Characteristics of Byeolmijang Prepared with Corn and Starter
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Lee Tae-Hoon
Park Hye-Jin
Kang Hye-Jeong
Kim So-Young
Kim Ju-Hyoung
Eom Hyun-Ju
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Abstract
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This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.
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KEYWORD
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byeolmijang, corn, starter, electronic tongue
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