팽화미분 첨가에 따른 밀가루 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화 pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation
The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of wheat flour 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 tended to increase gradually after day 2. Wit...
The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of wheat flour 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 tended to increase gradually after day 2. With the exception of day 1, higher pH was observed with higher puffed rice powder at the same day (p<0.05). Acidity increased significantly with days (p<0.05). After a sudden rise at day 1, the Hunter "L" value decreased slowly with days (p<0.05). At the same day, the 0% tended to be higher than others. A higher concentration of puffed rice powder tended to be a greater Hunter "a" and lower Hunter "b" value. After a rapid reduction in reducing sugar on day 1, no differences were obtained after day 4 (p<0.05). Total sugar decreased rapidly until day 3 and then remained unchanged after day 5 for the 0 and 25%, after day 3 for the 50% and after day 4 for the 75% (p<0.05). A higher concentration of puffed rice powder resulted in a higher alcohol content (p<0.05). The highest alcohol contents 13.4%(v/v) occurred at day 7 for the 0% and 15.2%(v/v) at day 3 for the 75%. In the sensory evaluation, no difference were detected between the 0 and 25% and also between the 0 and 50%. There was a significant detectable difference between 0 and 75% at the 1% level, however, no preference was noticed.
The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of wheat flour 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 tended to increase gradually after day 2. With the exception of day 1, higher pH was observed with higher puffed rice powder at the same day (p<0.05). Acidity increased significantly with days (p<0.05). After a sudden rise at day 1, the Hunter "L" value decreased slowly with days (p<0.05). At the same day, the 0% tended to be higher than others. A higher concentration of puffed rice powder tended to be a greater Hunter "a" and lower Hunter "b" value. After a rapid reduction in reducing sugar on day 1, no differences were obtained after day 4 (p<0.05). Total sugar decreased rapidly until day 3 and then remained unchanged after day 5 for the 0 and 25%, after day 3 for the 50% and after day 4 for the 75% (p<0.05). A higher concentration of puffed rice powder resulted in a higher alcohol content (p<0.05). The highest alcohol contents 13.4%(v/v) occurred at day 7 for the 0% and 15.2%(v/v) at day 3 for the 75%. In the sensory evaluation, no difference were detected between the 0 and 25% and also between the 0 and 50%. There was a significant detectable difference between 0 and 75% at the 1% level, however, no preference was noticed.
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