The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Byeolmijang Prepared by Different Variety of Roasted Grain Powders

볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성

  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kwon, Nu Ri (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hye Jin (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, So-Young (Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Kim, Ju-Hyoung (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2022.02.28
  • Accepted : 2022.04.06
  • Published : 2022.04.30
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Abstract

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구사업(과제번호: PJ01594605)의 지원에 의해 이루어진 것임.

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