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http://dx.doi.org/10.9721/KJFST.2016.48.3.223

Quality Characteristics of Yakju with Nuruk Extracts  

Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Science)
Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science)
Kim, Jae-Woon (Fermented Food Science Division, National Institute of Agricultural Science)
Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Science)
Yeo, Soo-Whan (Fermented Food Science Division, National Institute of Agricultural Science)
Jung, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.3, 2016 , pp. 223-230 More about this Journal
Abstract
We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at $25^{\circ}C$ for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid ($1.20^{\circ}Bx$), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.
Keywords
yakju; traditional nuruk; modified nuruk; extracts;
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Times Cited By KSCI : 5  (Citation Analysis)
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