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http://dx.doi.org/10.17495/easdl.2017.4.27.2.159

Quality Characteristics of Yakju fermented with Paddy Rice (Byeo) Nuruk Yakju  

Jeon, Jin-Ah (Dept. of Food Service Management, Kyung Hee University)
Kim, Min-Seong (Fermention & Food Science Division, National Academy of Agricultural Science)
Ko, Jae-Yoon (Dept. of Food Service Management, Kyung Hee University)
Jeong, Seok-Tae (Agriculure Development Division, Yangjusi Agiculture Technology Center)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.2, 2017 , pp. 159-167 More about this Journal
Abstract
In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.
Keywords
Byeo (paddy rice); rice; wheat; nuruk; yakju;
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Times Cited By KSCI : 13  (Citation Analysis)
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