|
KMID : 0665420050200030346
|
|
Korean Journal of Food Culture
2005 Volume.20 No. 3 p.346 ~ p.351
|
|
|
Physicochemical and Sensory Properties of Jinyang-ju Prepared with Glutinous Rice and Nonglutinous Rice
|
|
Park Yun-Mi
Kim Seon-Jae
Hwang In-Sik
Cho Kwang-Ho
Jung Soon-Teck
|
|
|
Abstract
|
|
|
|
The physiochemical characteristics and sensory properties of Jinyang-ju was investigated on pH, total acidity, alcohol content, conductivity, dissolved solid, turbidity, reducing sugar content and sensory evaluation. Glutinous rice starter showed the enzyme activity that the α-amylase was 121.0 unit, β-amylase was 40.0 unit and acidic. neutrality protease were 34.2, 23.7 unit, while the nonglutinous rice starter showed α-amylase was 156.0 unit,β-amylase was 45.2 unit, acidic neutrality protease were 9.06, and 0.1 unit, respectively. The pH of the glutinous rice Jinyang-ju and nonglutinous rice Jinyang-ju showed the value of 5.33 and 4.04, total acidity of 2.30% and 2.05%, alcohol(%) of 2.58~13.5% and 2.51~15.5%, total organic acid content(mg%) of 4.35 and 7.63, free sugar of 4.98 mg% and 2.90 mg%, respectively. The sensory evaluation showed that the glutinous rice Jinyang-ju was more acceptable value than nonglutinous rice Jinyang-ju.
|
|
|
KEYWORD
|
|
|
Jinyang-ju, glutinous rice, nonglutinous rice, fermentation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|