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Effect of Powder of Stevia rebaudiana Leaves against Quality Characteristics during Salting of Rice Bran Danmooji  

Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University)
Lee, Sun-Kyu (Korea Food & Drug Administration, Test Center)
Jeong, Do-Yeong (Daesangfood Co., Sunchang Factory)
Yang, Eun-Jin (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
Publication Information
Food Science and Preservation / v.14, no.5, 2007 , pp. 497-503 More about this Journal
Abstract
In order to develop a new rice bran danmooji, changes in physicochemical characteristics and texture of danmooji treated with rice bran, Stevia rebaudiana Bertoni leaf powder, succinic acid, or yeast extract were investigated during salting for 90 days. The PH of rice bran danmooji decreased from PH6.41 initially to pH 4.09 (control group), pH 4.10 (S. rebaudiana treatment S1), pH 3.84 (S. rebaudiana + succinic acid treatment S2), and pH 3.90 (S. rebaudiana+succinic acid+yeast extract treatment S3) after 90 days of salting. At this time, the salinities of rice bran danmooji of the S1, S52, and S3 groups were 2.32%, 1.94% and 2.15% respectively. The hardness of all groups decreased rapidly in the first 30 days of salting, and thereafter showed no changes. After 90 days of salting, the hardness of all groups was $1,186-1,368\;g/cm^2$ with no significant differences between groups. Redness, the a value, of the S2 and S3 groups treated with succinic acid, was lower than that of S3, whereas yellowness, the b value, of S3 treated with succinic acid and yeast extract was the highest of the three groups. Sensory evaluation of rice bran danmooji after 90 days of salting resulted in S3 attaining the highest scores for flavor, taste, texture, and overall acceptability. These results indicate nut high-quality rice bran danmooji may be prepared by addition of S. rebaudiana leaf powder, succinic acid and yeast extract to rice bran.
Keywords
rice bran danmooji; rice bran; Stevia rebaudiana; succinic acid; yeast extract;
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Times Cited By KSCI : 9  (Citation Analysis)
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