Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation

Dong, Ming; Yi, Young Hyoun

doi:10.13050/foodengprog.2011.15.4.338

Food Eng. Prog. 2011; 15(4):338-345

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.4.338

Article

단립종쌀, 장립종쌀 및 팽화미분을 첨가한 탁주의 양조 중 이화학적 및 관능적 특성 평가

동명¹, 이영현¹^,^*

Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation

Ming Dong¹, Young Hyoun Yi¹^,^*

Author Information & Copyright ▼

¹서울과학기술대학교 식품공학과

¹Department of Food Science & Technology, Seoul National University of Science and Technology

^*Corresponding author: Young Hyoun Yi, Department of Food Science & Technology, Seoul National University of Science and Technology, Gongneung-2 Dong, Nowon-Gu, Seoul, 139-743, Korea, Tel: +82-2-970-6454; Fax: +82-2-976-6460, E-mail: youngyi@snut.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 17, 2011; Revised: Oct 31, 2011; Accepted: Oct 31, 2011

Published Online: Nov 30, 2011

Abatract

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter “L” value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

Keywords: Takju; long grain rice; puffed rice powder; sugar, alcohol

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단립종쌀, 장립종쌀 및 팽화미분을 첨가한 탁주의 양조 중 이화학적 및 관능적 특성 평가

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