pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation
2007
Kim, J.Y. (Seoul National University of Technology, Seoul, Republic of Korea) | Sung, K.W. (Seoul Takju Manufactory Corporation, Seoul, Republic of Korea) | Bae, H.W. (Korea Military Academy, Seoul, Republic of Korea) | Yi, Y.H. (Seoul National University of Technology, Seoul, Republic of Korea), E-mail: [email protected]
The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p less than 0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p less than 0.05).
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