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KMID : 1134820100390081171
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1171 ~ p.1178
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Physicochemical Characteristics of Vinegars Fermented from Cereal Crops with Incalgyun
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Woo Koan-Sik
Ko Jee-Yeon
Song Seok-Bo
Lee Jae-Saeng
Kang Jong-Rae
Oh Byeong-Geun
Nam Min-Hee
Jung Jae-Hwan
Jeong Heon-Sang
Seo Myung-Chul
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Abstract
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This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops with Incalgyun. The crude protein, mineral and P₂O? contents of vinegars fermented from cereal crops with Incalgyun were higher than the circulated brown rice vinegar (CBRV). Brix degree, turbidity and pH of vinegar fermented from cereal crops with Incalgyun were higher, and total acidity was lower than the CBRV. The glucose content of the CBRV was 4.89 ㎎/mL, and vinegars fermented from glutinous foxtail millet without and with Incalgyun were 5.62 and 5.58 ㎎/mL. The major organic acids were acetic acid and succinic acid. The total organic acid content of the CBRV was 41.92 ㎎/mL, and vinegars fermented from cereal crops without and with Incalgyun were 12.14~42.31 and 13.07~41.80 ㎎/mL. Total amino acid content of the CBRV was 63.75 ㎍/mL, and vinegars fermented from cereal crops without and with Incalgyun were 1,125.24~1,976.37 and 1,045.36~2,057.34 ㎍/mL. The total polyphenol content of CBRV was 2.31 ㎎/100 mL, and vinegars fermented from cereal crops without and with Incalgyun were 28.59~41.26 and 26.57~39.62 ㎎/100 mL. The ABTS and DPPH radical scavenging activities of the CBRV were 1.45 and 2.85 ㎎ TEAC/100 mL. The highest ABTS and DPPH radical scavenging activities were 37.10 and 20.26 ㎎ TEAC/100 mL at the vinegars fermented from nonglutinous foxtail millet and glutinous foxtail millet with Incalgyun, respectively.
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KEYWORD
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vinegar, cereal crop, Incalgyun, physicochemical characteristic
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