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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 14, Issue 6 - Dec 2007
Volume 14, Issue 5 - Oct 2007
Volume 14, Issue 4 - Aug 2007
Volume 14, Issue 3 - Jun 2007
Volume 14, Issue 2 - Apr 2007
Volume 14, Issue 1 - Feb 2007
Selecting the target year
Changes on the Characteristics of Salted Mackerel Treated Extracts of Edible Plants during Storage
Yoou, Kyung-Young ; Hong, Ju-Yeon ; Kim, Mi-Hyun ; Cho, Yeon-Sook ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 439~444
This study was carried out to analyze the quality change of salted mackeral treated with extracts of edible plan(Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium) during storage for develope of preparation methods and high quality of mackerel. The Hunter's color values of salted mackerel was not changed during strange. L, a and b value of salted mackerel teated with Korean herbal extracts was lower changed than those of control(mackerel not treated extracts of edible plants). Adhesiveness, and viscosity of salted mackerel was higher at
during storage than those at
, and was higher in groups treated extects of edible plants at early storage than those in control group. Hardness was low in the salted mackerel treated extracts of edible plane and control group during storage. The salted mackerel treated Z. schinifolium extracts was the highest scores in sensory evaluation among groups.
Effects of Tumeric (Curcuma aromatica Salab.) Extract on Shelf Life of Cooked Rice
Lim, Yong-Suk ; Park, Kyoung-Nam ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 445~450
This studies were engaged to investigate the potential us of Curcuma aromatica Salab. as a food ingredients. The antimicrobial activity of Curcuma aromatica Salab. extract (CE) and effect on shelf life of the cooked rice were examined. The antimicrobial activity of CE showed apparently against Bacillus cereus, B. subtilis and B. megaterium. The minimum inhibitory concentration (MIC) of CE was 0.15% for B. cereus md 0.2% for B. subtilis and B. megaterium. The antimicrobial activity of CE remained relatively high after heat treatments(30 min at 80 and
, 15 min at
). The shelf life of cooked rice containing above 0.05% CE increased more 1 or 2 days than that of control at
, The texture of cooked rice was improved by addition of above 0.01% CE. The sensory quality of cooked rice with CE did not show significant difference between 0.00% and 0.05% in taste and overall acceptability but decreased above 0.10% in taste, color, flavor and overall acceptability.
Effect of Process Variables and Packaging on Vitamin C Content of Extruded Cornstarch Matrix
Han, Jae-Yoon ; Kim, Mi-Hwan ; Park, Jong-Hwan ; Kim, Seok-Joong ; Park, Hee-Yong ; Koksel, Hamit ; Ryu, Gi-Hyung ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 451~456
The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature (
), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from
and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.
Effects of Calcium Chloride Treatment and Modified Atmosphere Packaging on the Quality Change of 'Fuji' Apple
Park, Hyung-Woo ; Lee, Seon-Ah ; Kim, Yoon-Ho ; Kim, Yu-Mi ; Cha, Hwan-Soo ; Park, Jong-Dae ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 457~461
We investigated the effects of both
treatment and modified atmosphere packaging (MAP) (compared with non-packaging on 'Fuji' apples from the Young-Joo region of Korea. Apples were dined into 5% (w/v)
solution for 15 min and then packaged with or without LDPE film (thickness: 0.025 mm) before cold storage at
. Weight loss of applies in film packaging was lower than that of non-packaging applies, and the apple firmness resulting from
treatment and MAP was better than that of apples receiving control treatment. Also,
treatment and MAP resulted in improvements in titratable acidity, soluble solid content (SSC), and decay rate compared to control treatments. However, no significant differences in vitamin C content were found amongst apples receiving various treatment. the results suggest that a combination of postharvest calcium dipping and plastic film packaging may effectively preserve 'Fuji' apples, and that the combined treatment are better than either individual treatment.
Quality Effects of Various Pretreatment Methods on the Properties of Peeled Chestnut during Storage
Kim, Jong-Hoon ; Jeong, Jin-Woung ; Kweon, Ki-Hyun ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 462~468
In this study, the quality effect of soaking in alum water, soaking in electrolyzed oxidizing water, and freezing during storage, on peeled chestnuts, were analyzed. When soaked in 0.1% (w/v) alum water, peeled chestnuts showed good characteristics in terms of weight loss, decomposition, and color preservation. However, texture and taste qualities rapidly decreased with increases in storage time. When soaked in twice their own weight of electrolyzed oxidizing water(pH 2.61, ORP 1,142 mV) for 10 min, the samples were preserved in an optimally edible condition. When frozen at
for 5 min, the samples were suitable for use as material for processed chestnut produce, as was also the case when pretreatment with electrolyzed oxidizing water was employed.
Use of Response Surface Methods to Optimize the Formula of Non-frozen Pound Cake
Kang, Byung-Sun ; Lee, Young-Chun ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 469~473
The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was
. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by
. The freezing Points of optimized pound cake were depressed below
. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.
Prediction of Optimal Microwave-assisted Extraction Conditions Preserving Valuable Functional Properties of Fluid Cheonggukjang Obtained from Red Ginseng
Lee, Bo-Mi ; Do, Jeong-Ryong ; Kim, Hyun-Ku ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 474~480
Response surface methodology (RSM) was employed to optimize extraction conditions preserving valuable functional properties of fluid Cheonggukjang obtained from red ginseng. Based on a central composite design, the study plan was established using variations in microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. A maximum electron donating ability (EDA) of 99.09% was obtained under the specific extraction conditions of microwave power 135.62 W, ratio of solvent to sample contents. 3.60 g/mL, and an extraction time of 11.79 min. The maximum inhibitory effect on tyrosinase activity was 10.02% at 119.16 W, 4.02 g/mL, and 5.57 min. The maximum superoxide dismutase (SOD)-like activity was 63.83% under the extraction conditions of 125.29 W, 4.04 g/mL, and 11.02 min. Based on superposition of four-dimensional RSM data obtained to optimize electron donating ability, nitrite-scavenging ability, inhibitory effect on tyrosinase activity, and SOD-like activity, the optimum ranges of extraction conditions were found to be a microwave power of
, a ratio of solvent to sample content of
, and an extraction time of
Combined Effect of Gamma Irradiation and Silk Peptide on the Radio-sensitivity of Bacteria and Storage Stability of Ready-to-eat Hamburger Patty
Kim, Jae-Hun ; Park, Jin-Gyu ; Song, Beom-Seok ; Lee, Ju-Woon ; Kim, Wang-Geun ; Hwang, Young-Jeong ; Byun, Myung-Woo ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 481~486
This study was conducted to evaluate the combined effect of gamma irradiation and silk peptide on the radiosensitivity of bacteria and the storage stability of ready-to-eat hamburger patty. The
values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium and Clostridium sporogenes by gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium (
) inoculated into hamburger patty with 5%(w/w) silk peptide was reduced 6% compared with the control
). In acceleration storage at
, microorganisms were not observed in samples irradiated with 7 kGy or 10 kGy during storage. However the irradiation at 5 kGy was insufficient to sterilize the contaminated microorganisms in hamburger patty regardless of the addition of silk peptide (5%). These results indicate that the combined treatment of gamma-irradiation and silk peptide admixture could be helpful to ensure storage stability of ready-to-eat hamburger patty, by controlling the preliminary microbial load.
Reduction of Microbial Load on Radish (Raphanus sativus L.) Seeds by Aqueous Chlorine Dioxide and Hot Water Treatments
Park, Kee-Jai ; Lim, Jeong-Ho ; Kim, Ji-Hye ; Jeong, Jin-Woong ; Jo, Jin-Ho ; Jeong, Seong-Woong ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 487~491
This study was conducted to investigate the effect of treatment with squeous chlorine dioxide and hot water on the germination of radish (Raphanus sativus L.) seeds, and reduction of microbial load on the seeds. Increases in treatment and the concentration of aqueous chlorine dioxide in water resulted in increasing reductions in the counts of total aerobic microbes. Seeds treated with aqueous chlorine dioxide (100 ppm/20min, 200ppm/20min) showed about a 10-fold decrease in microbial loads. Germination of seeds was not adversely affected by any treatment tested, although the germination rate of seeds in the group treated at
for 20 min was reduced by 10% compared to that of control. Combined treatment with hot water and aqueous chlorine dioxide yielded better out comes in both microbial reduction and seed germination rate than did single treatments. A combined treatment with 100 ppm aqueous chlorine dioxide and hot water(
) resulted in about a 100-fold decrease in microbial load whereas germination rate showed only a slight increase to
. Total aerobic microbial counts in radish seeds were decreased by aqueous chlorine dioxide and hot water treatment in the order. aqueous
+ hot water > aqueous
> chlorinated water > hot water > control.
Analysis of Components of Angelica dahurica Leaves
Lee, Yang-Suk ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 492~496
This study analyzed the sugar, amino acid, and mineral content of Angelica dahurica leaves to explore the physiology of the plant and to examine whether the loaves might be useful in food production. A. dahurica leaves contained moisture 76.30%, carbohydrate 7.58%, crude protein 4.01% crude ash 7.87% and 4.23% crude fat (all w/w). The content of reducing sugar in leaf was 1,687.10 mg/100 g. The total amount of free sugar was 57.30 mg/100 g, including 24.75 mg/100 g fructose, 23.95 mg/100g glucose, and 8.60 mg/100 g maltose. Total hydrolyzed amino acids were 139.25 mg/100 g. Total free amino acids were 215.99 mg/100 g, and that of alanine (61.52 mg/100 g) was highest. Total amino acid derivatives were 101.39 mg/100 g, and, of these materials
acid was highest at 78.26 mg/100 g. In the When minerals were analyzed, the content of K was the highest (2,135.03 mg/100 g), followed by 916.47 mg/100 g for Ca.
Effect of Powder of Stevia rebaudiana Leaves against Quality Characteristics during Salting of Rice Bran Danmooji
Kim, Yong-Suk ; Lee, Sun-Kyu ; Jeong, Do-Yeong ; Yang, Eun-Jin ; Shin, Dong-Hwa ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 497~503
In order to develop a new rice bran danmooji, changes in physicochemical characteristics and texture of danmooji treated with rice bran, Stevia rebaudiana Bertoni leaf powder, succinic acid, or yeast extract were investigated during salting for 90 days. The PH of rice bran danmooji decreased from PH6.41 initially to pH 4.09 (control group), pH 4.10 (S. rebaudiana treatment S1), pH 3.84 (S. rebaudiana + succinic acid treatment S2), and pH 3.90 (S. rebaudiana+succinic acid+yeast extract treatment S3) after 90 days of salting. At this time, the salinities of rice bran danmooji of the S1, S52, and S3 groups were 2.32%, 1.94% and 2.15% respectively. The hardness of all groups decreased rapidly in the first 30 days of salting, and thereafter showed no changes. After 90 days of salting, the hardness of all groups was
with no significant differences between groups. Redness, the a value, of the S2 and S3 groups treated with succinic acid, was lower than that of S3, whereas yellowness, the b value, of S3 treated with succinic acid and yeast extract was the highest of the three groups. Sensory evaluation of rice bran danmooji after 90 days of salting resulted in S3 attaining the highest scores for flavor, taste, texture, and overall acceptability. These results indicate nut high-quality rice bran danmooji may be prepared by addition of S. rebaudiana leaf powder, succinic acid and yeast extract to rice bran.
Physicochemical Properties of Rice Extrudate Added with Onion Kimchi Powder
Keawpeng, Ittiporn ; Kang, Seong-Koo ; Park, Yang-Kyun ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 504~510
An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.
The Effects of 1-Methylcyclopropene on the Quality of 'Ooishiwase' Plums (Prunus salicina L.) with Different Ripening Stage
Oh, Soh-Young ; Lim, Byung-Seon ; Lee, Jae-Wook ; Lee, Ji-Hyun ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 511~515
'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP,
) for 24 hours at
before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at
. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.
Quality Improvement of Chokochujang by the Addition of Green Tea Extract
Kim, Eun-Lyang ; Kang, Sun-Chul ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 516~525
The effect on quality improvement of Chokochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers, pH, acidity, sugar content and sensory evaluation during its storage at
for 3 weeks. A dorminant strain was isolated from the Chokochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The ethanol extract from GT was investigated for its antibacterial activity aid showed good activities enough to use for Chokochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to Chokochujang but pH, acidity, sugar content and color was not much changed. Sensory evaluation and overall preference, however, was continuously declined as storage period increased, whereas the addtion of 3% GT extract could delay the quality loss of Chokochujang during storage at
for 3 weeks.
Fermentation and Quality Characteristics of Kwamaegi added Kimchi
Jung, Yoo-Kyung ; Oh, Seung-Hee ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 526~530
The effects of kwamaegi (0, 6, 12 and 18%, all w/w) on the quality characteristics of Kimchi during fermentation at
were investigated. The mixtures are denoted KK. The late of decrease in pH during KK fermentation was lower than that of control. The number of total microbes (T) in Kimchi controls fermented for 14 days did not differ, and were in the range of
, whereas the numbers of lactic acid bacteria (L) in KK were higher than in controls. The L/T(%) was 78.41 in control, 85.76 in 6% KK and
in the 16% or 18% KK samples. The hardness of tissue (
) in KK fermented for 14 days was higher than that of control (
). The content of alcohol-insoluble substances in KK juice (1.281.08 g/100 g) was lower than that of control (1.45 g/100 g). In sensory evaluation, the appearance and texture of KK were better than those of control. Although some fishy flavor was noted in KK, this did not affect acceptability. Sourness was less, whereas ripened taste and overall acceptability were higher in KK (especially 12% KK) compared to control.
Antioxidant, Anticancer Activities and Nitric Oxide Production of Euphoria longana Fermented with Lactic Acid Bacteria and Bacillus subtilis
Shon, Mi-Yae ; Nam, Sang-Hae ; Lee, Sang-Won ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 531~537
Antioxidant anticancer activities and nitric oxide (NO) production of Vietnamese and Thai yonganyook (Euphoria longana) fermented with lactic acid bacteria and Bacillus subtilis were investigated. Total organic acid contents (TAC) of Thai raw yonganyook (473.49 mg/g, 89.2% of TAC) were higher 3.2 tims than those of Vietnamese raw yonganyook (148.48 mg/g, 86.8% of TAC) and major organic acids of two materials were formic acid and malic acid. Total free sugars contents of Vietnamese raw yonganyook (434.63 mg/g) were higher 1.2 times than those of Thai raw yonganyook (378.77 mg/g) and major free sugar of two materials welt sucrose, glucose and fructose. NO production of RAW264.7 cell treated with methanol extract of Vietnamese fermented yonganyook was shown to be a lower level than that of Thai fermented yonganyook. It's production by fermented yonganyook was strongly exhibited in low dose (0.2 mg/mL) than in high dose (1.0 mg/mL) as compared with raw yonganyook Electron-donating ability (EDA) of Vietnamese raw yonganyook (
was higher 1.4 times than that of Thai yonganyook (
). EDA of Vietnamese yonganyook fermented with B. subtilis at
which was the highest level of all samples tested. Anticancer activity of raw yonganyook on human HeLa cell was similar to between Vietnamese and Thai yonganyook. In inhibitory effect of HepG2 cell growth, methanol extract of Thai yonganyook (
) was higher than that of Vietnamese yonganyook (
). Inhibitory activity of fermented yonganyook on HeLa and HepG2 cell growth were
of methanol extract of Vietnamese and Thai yonganyook fermented with B. subtilis were used, respectively.
Antioxidant and Anticancer Activities of Glycine Semen Germinatum Fermented with Germinated Black Soybean and Some Bacteria
Shon, Mi-Yae ; Lee, Sang-Won ; Nam, Sang-Hae ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 538~544
This study was conducted to evaluate the antioxidant (ABTS, DPPH radical scavenging and reducing power), nitric oxide (NO)) production and anticancer activities against human cancer cells (HeLa HepG2, HT-29 and MCF-7) for methanol extracts of Glycine Semen Germinatum (Daedoowhangkeun in Korean) fermented with germinated black soybean and some bacteria. Antioxidant activities were increased by increasing the concentration of the extract at dose-dependent manner, Their activities of black soybean were higher than those of yellow soybean. Non fermented sample was slightly higher than Glycine Semen Germinatum fermented with Bacillus subtilis and lactic acid bacteria. In 1 mg/mL of the extract NO production levels were
for yellow soybean,
for black soybean, and
for Glycine Semen Germinatum fermented with B. subtilis and lactic acid bacteria, respectively. Methanol extract of Glycine Semen Germinatum fermented with mixture broth of lactic acid bacteria was shown to be the highest activity for anticancer activities against human cancer cells tested and their activities were exhibited in the order of HeLa > HT-29 > HepG2 > MCF-7 cell.
Changes of Enzyme Activity and Physiological Functionality of Traditional Doenjang during Fermentation Using Bacillus sp. SP-KSW3
Kim, Byoung-Soo ; Rhee, Chang-Ho ; Hong, Young-Ah ; Woo, Cheol-Joo ; Jang, Cheol-Min ; Kim, Young-Bae ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 545~551
Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 10% higher activity degree on test field than control. for antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 86.24% and 75.63% Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 60.28% and 50.92% respectively. Hydrogen donating ability increased compared to the control having 81.7% and 80.1% respectively. Daidzin of isoflavone in fermented soybean showed higher concentration in control than in the test field. Genistein from two years of ripening test field contained 11.67 mg/kg compared to the test field. The initial test field for daidzin contained 389.96 mg/kg which increased to 453.67 mg/kg after two years and the initial genistein contained 402.68 mg/kg which also increased to 556.86 mg/kg.
Effects of Alcohol Concentration on Quality Changes of Maesil (Prunus mume) Liqueur during Leaching and Ripening
Lee, Shin-Ho ; Park, La-Young ; Chae, Myeung-Hee ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 552~556
The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.
Quality Characteristics of Alcohol fermentation Broth and By-Product of Brown Rice Varieties
Woo, Seung-Mi ; Kim, Tae-Young ; Yeo, Soo-Hwan ; Kim, Sang-Bum ; Kim, Jin-Sook ; Kim, Mi-Hyun ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 5, 2007, Pages 557~563
This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.