고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화

Abstract

This study investigated changes in quality characteristics of the ancient grain farro (Triticum dicoccum wheat) according to the liquefaction and saccharification processes for functional materialization. Whole grain farro was ground, mixed with tap water (100%, w/w), and liquefied at 95℃, 50 rpm for 30, 60, and 90 min, respectively. Sugar content was increased from 4.4 °Brix in the pre-enzyme treatment (PET) sample to 12.6 °Brix after 90 min of liquefaction (LTC), and only maltose content increased among the free sugars. Total dietary fiber content was not changed after the LTC process. However, the content of soluble arabinoxylan, which has an anti-obesity function, was changed from 8.52 mg/g (PET sample) to 9.49 mg/g, 7.45 mg/g, and 7.72 mg/g, respectively. In addition, the ferulic acid content was very low (0.77 mg/g) in the PET sample, but significantly increased to 7.57, 19.29, and 18.69 mg/g in LTC (30, 60, 90 min), respectively. Following the optimal liquefaction process (50 rpm, 60 m), the liquefied sample was subjected to the saccharification process at 55℃ for different times (120, 240, 360 min) to assess the qualities. Both sugar and maltose contents significantly increased over time (p<0.05), from 9.70 °Brix to 19.00 °Brix and from 360.40 mg/g to 511.04 mg/g, respectively. However, the contents of soluble arabinoxylan and ferulic acid did not show apparent changes during the saccharification process.