Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters
2015
Park, H.D. | Jeon, J. | Kang, W.W. | Wahyono, A. | Jeong, S.T.
Turbid Rice Wine (TRW) is a native traditional alcoholic beverage of Korea. The objective of this study was to evaluate the feasibility of using partially gelatinized wheat flour to produce TRW and characterized its chemical characteristics. Six different types of commercial starter namely Geryang, Jinju, Sangju, Songhag, Urimil, and Sanseong manufactured at different regions of South Korea were used in brewing. The alcohol content of TRW that used Geryang and Songhag was relatively higher than those used other starters (p < 0.05). The total acid content of TRW that used Geryang and Songhag was relatively lower than those used other starters (p < 0.05). Geryang and Songhag also produced considerably high iso-amylalcohol, the prominent volatile compound in TRW. By using Geryang and Songhag, iso-amylalcohol content of TRW were 289.9 ppm and 324.98 ppm respectively. Geryang was observed to produce the lowest lactic acid in TRW, followed by Songhag. The highest amino acidity and soluble solid content were produced in TRW that was using Jinju (5.12±0.04 and 9.23±0.40% respectively). The highest reducing sugar was observed in TRW that was using Urimil (1.39±0.07mg/mL). However, Jinju, Urimil, Sangju and Sanseong produced inadequate alcohol in TRW (<6%). Thus, Geryang and Songhag were suggested to be used as starter in TRW prepared with partially gelatinized wheat flour.
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