Effect of heat-treated <Emphasis Type="Italic">Nuruk</Emphasis> on the quality characteristics of aged <Emphasis Type="Italic">Yakju</Emphasis>

Ji-Eun Kang
Ji-Eun Kang
Chan-Woo Kim
Chan-Woo Kim
Soo-Hwan Yeo
Soo-Hwan Yeo

Food Science and Biotechnology, pp. 715-724, 2018.

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Keywords:
Yakju Nuruk Heat treatment Flavor Color

Abstract:

Long-term aging of Yakju, a traditional Korean liquor made of rice and Nuruk (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated Nuruk (50–80 °C, 30 min) on Yakju quality. The saccharogenic powers and glucoamylase, α-amylase, and carboxypeptidase activities were simi...More

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