Work

Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli

Year: 2024

Type: article

Abstract: This study aimed to assess the quality characteristics of barley nuruk and makgeolli based on grinding size and inoculation rates, with a focus on identifying key aroma compounds contributing to nuruk off-flavors. Barley was hulled to 30%, using coarse (5 mm) and fine (1 mm) ratios, and inoculated with Aspergillus luchuensis 34-1 at 0.1% and 1% rates. Quality parameters such as moisture, pH, acidity, amino acidity, organic acids, and free amino acids were analyzed. At the same time, enzyme activities like saccharogenic power, α-glucosidase, glucoamylase, α-amylase, and carboxypeptidase were measured. Microbial contamination was assessed, and volatile aroma compounds were quantified using gas chromatography. Results indicated that finer milling (1 mm) and higher inoculation (1%) significantly increased enzyme activity and free amino acid content in nuruk, leading to a higher concentration of fruity volatile compounds in makgeolli. Thus, adjusting the grinding size and inoculation rates in nuruk production is key to enhancing makgeolli flavor quality.

Source: Food Science and Preservation

DOI: 10.11002/fsp.2024.31.6.957

Authors: Yejin Shin, Chan-woo Kim, Ji-ho Choi, Bora Lim

Institution: Rural Development Administration

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Funders: Rural Development Administration, National Academy of Agricultural Sciences