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KMID : 1134820170460070848
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 7 p.848 ~ p.856
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Quality Characteristics of Yakju as Affected by Rice Nuruk with Different Degrees of Milling
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Choi Jeong-Sil
Yeo Soo-Hwan
Jeong Seok-Tae
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Abstract
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This study aimed to investigate the effect of rice nuruk prepared from rice with different degrees of milling (0, 10, 30, 50, and 70%) on physicochemical qualities of yakju. The results indicated significant differences in the qualities of yakju prepared using rice nuruk from rice with different degrees of milling. Specially, pH, amino acidity, brownness, b value, and color difference were significantly reduced as the degrees of milling increased, whereas contents of alcohol and volatile acid, reducing sugar, and L value were increased. Malic acid, succinic acid, and lactic acid were the main organic acids in yakju, and there were significant differences among the treatments in malic acid, lactic acid. However, there was no tendency according to different degrees of milling. In addition, contents of total free amino acids and nitrogen compounds showed no tendency according to degrees of milling, whereas the content of aspartic acid showed a tendency to decrease significantly. The content of 2-phenyl alcohol in the volatile flavor components showed a tendency to increase significantly with higher degree of milling of rice nuruk, whereas contents of n-propanol and iso-amyl alcohol tended to decrease significantly.
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KEYWORD
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degrees of milling, nuruk, quality, yakju, rice
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