논문 상세보기
pp.106-115
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.
서 론
재료 및 방법
1. 별미장 및 추출물 제조
2. pH, 총산, 수분함량 및 환원당 측정
3. 색도 측정
4. 미생물 분석
5. 아미노태 질소 측정
6. 총 폴리페놀 함량 측정
7. 자유라디칼 소거능
8. 전자혀 분석
9. 통계처리
결과 및 고찰
1. pH, 총산, 수분함량 및 환원당 측정
2. 색도 변화
3. 미생물 분석
4. 아미노태 분석
5. 총 폴리페놀 함량 및 항산화 활성
6. 전자혀를 이용한 별미장의 맛성분 분석
요약 및 결론
References
