Quality Characteristics of Yakju with Nuruk Extracts

Abstract

We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at 25 o C for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid (1.20 o Bx), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.

Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions

“…The total free amino acid content appeared in the order BS1 10,563.2 μg/mL > DH1 10,491.7 μg/mL > EH5 10,406.9 μg/mL > AS1 9722.7 μg/mL > CH1 8713.3 μg/mL (Figure 2). Therefore, the use of an inoculum containing amino acids that affect taste should contribute to the production of various fermentation products [29,30].…”

Measurement of Antioxidant Activity of Soldam Plum (Flesh, Peel) by Different Drying Time

“…동양계 자두의 생리활성 연구를 살펴보면, 생육 시기에 따른 피 자두의 항산화 효과 (Yu et al, 2004), 대석조생과 Formosa의 화학 적 특성 및 생리적 연구 (Jung et al, 2005), 자두 추출물(Formosa, Soldam)의 자궁경부 암세포 증식 억제 (Han et al, 2007), 자두의 면 역 증강 효과 (Lee et al, 2009), 김천산 자두 Formosa의 화학적 성 분과 항산화 활성 (Yoon et al, 2011) 등이 있다.…”