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http://dx.doi.org/10.9721/KJFST.2021.53.5.648

Physiochemical properties of danyangju and iyangju prepared using uncooked germinated brown rice  

Ryu, Ji Soo (Department of Food Nutrition, Sangmyung University)
Shin, Jee Eun (Department of Food Nutrition, Sangmyung University)
Cho, Min A (Department of Food Nutrition, Sangmyung University)
Shin, Jang ho (Department of Food Nutrition, Sangmyung University)
Choi, Hyeon-Son (Department of Food Nutrition, Sangmyung University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 648-656 More about this Journal
Abstract
This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.
Keywords
Uncooked germinated brown rice; danyangju; iyangju; ${\gamma}$-Aminobutyric acid; physiochemical property;
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Times Cited By KSCI : 4  (Citation Analysis)
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