[논문]볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성

엄현주; 권누리; 강혜정; 박혜진; 김소영; 김주형

doi:10.9799/ksfan.2022.35.2.106

볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성
Quality Characteristics of Byeolmijang Prepared by Different Variety of Roasted Grain Powders 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.2, 2022년, pp.106 - 115

엄현주 (충청북도농업기술원) , 권누리 (충청북도농업기술원) , 강혜정 (충청북도농업기술원) , 박혜진 (충청북도농업기술원) , 김소영 (국립농업과학원 농식품자원부) , 김주형 (충청북도농업기술원)

Abstract ▼ AI-Helper

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

주제어

표/그림 (7)

표 Table 1. Formula for byeolmijang with different roasted grain powders
표 Table 2. Change of physicochemical characteristics during the byeolmijang fermentation
표 Table 3. Changes in color value during the byeolmijang fermentation
표 Table 4. Changes of total cell count, lactic acid bacteria and mold during byeolmijang fermentation (log CFU/g)
그림 Fig. 1. Changes of aminotype nitrogen content during byeolmijang fermentation prepared several roasted grain powders. 1) ^a-eValues with different small letters within samples are significantly different by Duncan's multiple range test (p<0.05). ░: 0 week, ▒: 2 week ▧: 4 week ▩: 6 week ▓: 8 week. A: Control (No roasted grain powders), B: Added with roasted oat powder in the making of byeolmijang, C: Added with roasted brown rice powder in the making of byeolmijang, D: Added with roasted black bean powder in the making of byeolmijang, E: Added with roasted corn powder in the making of byeolmijang.
그림 Fig. 2. Changes in organoleptic characteristics of during byeolmijang fermentation prepared several roasted grain powders by electronic tongue. A: Control (No roasted grain powders), B: Added with roasted oat powder in the making of byeolmijang, C: Added with roasted brown rice powder in the making of byeolmijang, D: Added with roasted black bean powder in the making of byeolmijang, E: Added with roasted corn powder in the making of byeolmijang.
표 Table 5. Total polyphenol and antioxidant activities in byeolmijang during fermentation

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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