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http://dx.doi.org/10.11002/kjfp.2012.19.2.301

Quality Comparison of Static-culture and Commercial Brown Rice Vinegars  

Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University)
Jo, Yong-Jun (Department of Food Science and Technology, Keimyung University)
Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.19, no.2, 2012 , pp. 301-307 More about this Journal
Abstract
The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.
Keywords
static culture; brown rice; vinegar; total nitrogen; acetic acid;
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Times Cited By KSCI : 15  (Citation Analysis)
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