Quality Characterization of Rice-sauce Depending on the Ripening Temperature and Period

초록

In this study, the quality and sensory properties of rice-sauce at different aging conditions were investigated. The moisture content of the rice-sauce sample aged at 35°C for 120 days was 55.08%. The “L” and “a” values of the rice-sauce sample were 38.90 and -1.22, respectively, while the “b” value of the rice-sauce sample increased during the ripening period. In contrast, the pH value was decreased by increasing the aging period. The level of total nitrogen content was higher than that of the 90 days' aging sample. In the sensory test, the values of taste, flavor, and preference were higher than the 90-days' aging sample. Accordingly, it was concluded that the aging condition for the rice-sauce at 35oC for 120 days was the most suitable to enhancing the sensory quality. © 2019 Korean Society for Food Engineering. All rights reserved.

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