Quality Characteristics of Bijijang in Different Fermentation Conditions
2004
Im, S.K. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Yoo, S.M. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Kim, T.Y. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Chun, H.K. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea)
Changes in quality characteristics of Bijijang (fermented soybean curd residue) prepared at 35℃ and 40℃ for 0,12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, Whereas pH and Hunter's color values decreased during fermentation immediately after bijijang perparation, α-and β-amylase activities were very low. β-Amylase activity during fermentation increased rapidly, with those fermented at 40℃ higher than at 35℃. Neutral protease activity was significantly higher than acidic protease activity, and increased gradually after 12 hr.
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