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http://dx.doi.org/10.9721/KJFST.2012.44.2.207

Quality Characteristics of Rice $Makgeolli$ Prepared by Mashing Types  

Park, Chan-Woo (Department of Food Science and Technology, Keimyung University)
Jang, Se-Young (Department of Food Science and Technology, Keimyung University)
Park, Eun-Ji (Department of Food Science and Technology, Keimyung University)
Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.2, 2012 , pp. 207-215 More about this Journal
Abstract
Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).
Keywords
rice makgeolli; fermenter; koji; nuruk; volatile compounds;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
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