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Physicochemical Quality Characteristics of Traditional Kamju Using Extruded Rice Collet Powder
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 Title & Authors
Physicochemical Quality Characteristics of Traditional Kamju Using Extruded Rice Collet Powder
Je, Hae-Soo; Kang, Kyung-Hun; Park, Si-Young; Choi, Byeong-Dae; Kang, Young-Mi; Kim, Jeong-Gyun;
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 Abstract
This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at . Rice collet powder was prepared by adjusting the barrel temperature to , screw speed to , discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.
 Keywords
traditional Kamju;malt extract;collet powder;saccharification;reducing sugar;
 Language
Korean
 Cited by
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