| Summary: | 碩士 === 大葉大學 === 生物產業科技學系 === 104 === The study focused on the quality and aroma of rice wines made by three different processes, uncooked materials method (UM), koji method (K) and uncooked materials method on cooked rice (UMR). After fermentation, three distiller grain powders (DDGs) were prepared by hot air drying. Components, powder properties and antioxidant capacity of the obtained DDGs were investigated. Applicability of the DDGs to noodle product was also evaluated.
Fermentation process completed within 5-7 days at ambient states. Alcoholic concentration reached 11-12% in the mashes. Aroma analyses showed that the contents and ratios of ethyl acetate, ethyl caproate and isobutanol were obviously affected by different processes.
Three dried distiller grain powders obtained as UM-DDG, K-DDG, and UMR-DDG , UM-DDG were abundant of protein ( 37.91-70.4% ) and fiber ( 12.09-17.08% ). High levels in titrable acidity ( 1.97-2.5% ) were shown. Meanwhile, 2.269-3.754 mg/g (water extraction) and 2.379-4.661 mg/g (70% alcohol extraction) for total phenolic content, and 13.55 – 15.32% (water extraction) and 19.24 -22.29% ( 70% ethanol extraction) for DPPH scavenging raito were observed. On the other hand, the water absorption ratio of DDGs were higher than that of plain flour.
On application to noodle products, addition of DDGs shortened cooking time but decreased cooking yield. The increase in cooking loss resulted to deterioration of texture quality. According to the results of sensory evaluation, though addition of K-DDG and UMR-DDG will benefit odor improvement, but negative effects on taste of noodle have to be overcome.
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