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KMID : 1024420110150040338
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Food Engineering Progress
2011 Volume.15 No. 4 p.338 ~ p.345
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Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation
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Dong Ming
Yi Young-Hyoun
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Abstract
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The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter “L” value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.
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KEYWORD
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Takju, long grain rice, puffed rice powder, sugar, alcohol
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