Changes in Quality of Spray-dried and Freeze-dried Takju Powder during Storage
2006
Jeong, J.W. (Korea Food Research Institute, Seongnam, Republic of Korea) | Park, K.J. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected] | Kim, M.H. (Korea Food Research Institute, Seongnam, Republic of Korea) | Kim, D.S. (Korea Food Research Institute, Seongnam, Republic of Korea)
Spray-dried (SD) and freeze-dried (FD) takju powders were stored at 5, 15 and 25℃, and various quality characteristics such as moisture, amino nitrogen, color value, total viable cell count, total sugar, reducing sugar, organic acid, and flavor compounds were measured for 50 days at 10-day intervals. After 50 days of storage, the moisture content was increased from an initial 6.64% to 7.24-7.38% in the SD powder, and from an initial 4.86 to 5.43-5.61% in the FD powder. pH, total acid content and total viable cell counts were slightly increased.
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