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KMID : 1007520140230061977
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Food Science and Biotechnology
2014 Volume.23 No. 6 p.1977 ~ p.1985
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Improvement of Physicochemical Properties of Cereal Based Ready-to-eat Sunsik Using Fermentation with Bionuruk and Bifidobacterium longum
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Koh Eun-Mi
Jang Ki-Hyo
Surh Jeong-Hee
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Abstract
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Fermentation of sunsik using bionuruk and Bifidobacterium longum (B. longum) was investigated to enhance product dispersibility in water. Compared with unfermented sunsik, fermented sunsik had a higher soluble solid content, a smaller particle size, and a larger surface area per volume, resulting in a decreased sedimentation rate. Microbial enzymes hydrolyzed insoluble compounds into smaller molecular weight compounds. Fermented sunsik exhibited a much lower viscosity than unfermented sunsik, demonstrating that fermentation decreased the number of large particles that are affected by gravitational separation and/or increased solvation of components. In addition, fermented sunsik had a higher amount of free amino acids and an enhanced oxidative stability under ironascorbate- induced lipid oxidation. Fermentation improved the physicochemical properties of sunsik to allow for production of hydrosol sunsik.
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KEYWORD
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sunsik, fermentation, dispersibility, particle, viscosity
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