Jun-Su Choi, Kyu-Taek Choi, C. Kim, Heui-Dong Park, Sae-Byuk Lee
{"title":"蒸制菊芋(Helianthus tuberosus L.)的发酵特性","authors":"Jun-Su Choi, Kyu-Taek Choi, C. Kim, Heui-Dong Park, Sae-Byuk Lee","doi":"10.11002/kjfp.2023.30.1.155","DOIUrl":null,"url":null,"abstract":"\n \n Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great\n potential to enhance the quality of yakju due to the plentiful\n inulin content which is functional and indigestible carbohydrate in human. In\n this study, the optimal preparation conditions such as the added amount and\n steam treatment of JA were investigated to improve the quality of\n yakju. As the amount of JA added to yakju\n increased, alcohol production decreased, whereas fermentation was performed well\n when the steam-cooked JA was added to yakju. The pH and total\n acidity of yakju decreased and increased, respectively, when\n the amount of JA added to yakju increased, whereas pH and total\n acidity of yakju increased and decreased, respectively, when\n the steam-cooked JA was added to yakju. The free sugar and\n organic acid contents of yakju increased and decreased,\n respectively, when the amount of JA added to yakju increased,\n whereas those of yakju decreased when the steam-cooked JA was\n added to Yakju. Amino acid content of JA decreased as the\n amount of JA added to yakju increased and that of JA\n significantly decreased when the steam-cooked JA was added to\n yakju. In the sensory evaluation analysis, the addition of\n 10% unsteam-cooked JA to yakju was the best when\n considering sweetness, flavor, sourness, and overall preference of\n yakju supplemented with JA. Consequently, utilizing JA to\n yakju may contribute to the improvement of the quality of\n yakju.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fermentation characteristics of yakju containing\\n different amounts of steam-cooked Jerusalem artichoke (Helianthus\\n tuberosus L.)\",\"authors\":\"Jun-Su Choi, Kyu-Taek Choi, C. Kim, Heui-Dong Park, Sae-Byuk Lee\",\"doi\":\"10.11002/kjfp.2023.30.1.155\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great\\n potential to enhance the quality of yakju due to the plentiful\\n inulin content which is functional and indigestible carbohydrate in human. In\\n this study, the optimal preparation conditions such as the added amount and\\n steam treatment of JA were investigated to improve the quality of\\n yakju. As the amount of JA added to yakju\\n increased, alcohol production decreased, whereas fermentation was performed well\\n when the steam-cooked JA was added to yakju. The pH and total\\n acidity of yakju decreased and increased, respectively, when\\n the amount of JA added to yakju increased, whereas pH and total\\n acidity of yakju increased and decreased, respectively, when\\n the steam-cooked JA was added to yakju. The free sugar and\\n organic acid contents of yakju increased and decreased,\\n respectively, when the amount of JA added to yakju increased,\\n whereas those of yakju decreased when the steam-cooked JA was\\n added to Yakju. Amino acid content of JA decreased as the\\n amount of JA added to yakju increased and that of JA\\n significantly decreased when the steam-cooked JA was added to\\n yakju. In the sensory evaluation analysis, the addition of\\n 10% unsteam-cooked JA to yakju was the best when\\n considering sweetness, flavor, sourness, and overall preference of\\n yakju supplemented with JA. Consequently, utilizing JA to\\n yakju may contribute to the improvement of the quality of\\n yakju.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.1.155\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.155","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Fermentation characteristics of yakju containing
different amounts of steam-cooked Jerusalem artichoke (Helianthus
tuberosus L.)
Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great
potential to enhance the quality of yakju due to the plentiful
inulin content which is functional and indigestible carbohydrate in human. In
this study, the optimal preparation conditions such as the added amount and
steam treatment of JA were investigated to improve the quality of
yakju. As the amount of JA added to yakju
increased, alcohol production decreased, whereas fermentation was performed well
when the steam-cooked JA was added to yakju. The pH and total
acidity of yakju decreased and increased, respectively, when
the amount of JA added to yakju increased, whereas pH and total
acidity of yakju increased and decreased, respectively, when
the steam-cooked JA was added to yakju. The free sugar and
organic acid contents of yakju increased and decreased,
respectively, when the amount of JA added to yakju increased,
whereas those of yakju decreased when the steam-cooked JA was
added to Yakju. Amino acid content of JA decreased as the
amount of JA added to yakju increased and that of JA
significantly decreased when the steam-cooked JA was added to
yakju. In the sensory evaluation analysis, the addition of
10% unsteam-cooked JA to yakju was the best when
considering sweetness, flavor, sourness, and overall preference of
yakju supplemented with JA. Consequently, utilizing JA to
yakju may contribute to the improvement of the quality of
yakju.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.