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Effect of Addition Soy Flour on Tapioca Non-steamed Fermentation

콩분말 첨가에 따른 타피오카의 무증자 알콜발효에 미치는 영향

  • 하영득 (계명대학교 식품가공학과)
  • Published : 2003.04.01

Abstract

This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

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