Improvement of physicochemical properties of cereal based ready-to-eat Sunsik using fermentation with Bionuruk and Bifidobacterium longum

초록

Fermentation of sunsik using bionuruk and Bifidobacterium longum (B. longum) was investigated to enhance product dispersibility in water. Compared with unfermented sunsik, fermented sunsik had a higher soluble solid content, a smaller particle size, and a larger surface area per volume, resulting in a decreased sedimentation rate. Microbial enzymes hydrolyzed insoluble compounds into smaller molecular weight compounds. Fermented sunsik exhibited a much lower viscosity than unfermented sunsik, demonstrating that fermentation decreased the number of large particles that are affected by gravitational separation and/or increased solvation of components. In addition, fermented sunsik had a higher amount of free amino acids and an enhanced oxidative stability under ironascorbate-induced lipid oxidation. Fermentation improved the physicochemical properties of sunsik to allow for production of hydrosol sunsik.

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