Storage properties and biogenic amines production of Makgeolli brewed with different proportions of rice and wheat flour쌀과 밀가루 배합비율을 달리하여 담근 막걸리 저장 중의 품질 특성 및 Biogenic Amine 함량 변화
- Other Titles
- 쌀과 밀가루 배합비율을 달리하여 담근 막걸리 저장 중의 품질 특성 및 Biogenic Amine 함량 변화
- Authors
- Kim, Soon Mi; Han, Ara
- Issue Date
- Oct-2012
- Publisher
- 한국식품과학회
- Keywords
- Biogenic amine; Makgeolli; Rice proportion; Storage properties; Storage temperature
- Citation
- Korean Journal of Food Science and Technology, v.44, no.5, pp.583 - 591
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 44
- Number
- 5
- Start Page
- 583
- End Page
- 591
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17508
- DOI
- 10.9721/KJFST.2012.44.5.583
- ISSN
- 0367-6293
- Abstract
- Four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makgeolli stored over 30 days at 4, 10 and 20oC, respectively. The chemical properties and BA contents were sustained at a consistent level for those makgeolli stored at 4oC over 30 days. The alcohol content was significantly higher for makgeolli brewed with higher proportions of rice (R) over wheat flour (WF) (R 100: WF 0, R 70: WF 30) when compared with those brewed with a high proportion of wheat flour (R 30: WF 70, R 0: WF 100), and increased with increasing storage temperature and duration. The free amino acid contents of makgeolli brewed with high proportion of rice were significantly lower under the same conditions. Among the 8 BAs examined, tyramine, putrescine, cadaverine and phenylethylamine were detected, while tyramine and putrescine were mainly detected. Histamine was not detected throughout storage. Makgeolli brewed with rice as the only carbohydrate source exhibited very low levels of total BA during 30 days of storing at 20°C. Total BA contents of R100, R70, R30, R0 were 178.6, 682.9, 1186.7 and 1150.4 mg/L, respectively. These results suggest that makgeolli brewed with relatively higher proportions of rice have better storage properties and are safer for consumption.
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Collections - 바이오나노대학 > 식품영양학과 > 1. Journal Articles
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