pH, Acidity, Color, Amino Acids, Reducing Sugars, Total Sugars, and Alcohol in Puffed Millet Powder Containing Millet Takju during Fermentation
2010
Kim, J.Y., Seoul National University of Science and Technology, Seoul, Republic of Korea | Yi, Y.H., Seoul National University of Science and Technology, Seoul, Republic of Korea
The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p less than 0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p less than 0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p less than 0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p less than 0.05). After a rapid reduction in reducing sugar on day 2 (p less than 0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p less than 0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p less than 0.05).
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