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http://dx.doi.org/10.3746/jkfn.2010.39.2.301

Quality Characteristics of Brown Rice Takju by Different Nuruks  

Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Shin, Jin-Suk (Dept. of Food Science and Technology, Pusan National University)
Seong, Jong-Hwon (Dept. of Food Science and Technology, Pusan National University)
Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Choi, Ji-Ho (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Kim, Tae-Young (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.2, 2010 , pp. 301-307 More about this Journal
Abstract
This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 mg%. Lactic acid bacteria count was the highest in G Nuruk with $3.78\times10^8$ and yeast and total microbe count recorded the highest levels, $3.78\times10^8$ and $3.47\times10^8$, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter's color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 mg% and it was 2,000 mg% and around 1,000 mg% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 mg% and it was observed to be 1,890, 1,676 and 1,531 mg% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.
Keywords
Nuruk; brown rice; Takju; alcohol fermentation;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 8
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