Skip to main content

Table 1 Changes in physicochemical properties of RSF Daqu during aging

From: Effects of aging on the quality of roasted sesame-like flavor Daqu

SampleMoisture (%)Protein (%)Starch (%)Acidity (mmol g−1)pHSaccharifying activity (U)Liquefying activity (U)Esterifying activity (U)Fermenting activity (U)
A012.91 ± 0.03c15.11 ± 0.19a50.71 ± 0.47a0.39 ± 0.02a6.75 ± 0.03c849.00 ± 4.24d0.48 ± 0.01c407.54 ± 2.01b0.30 ± 0.07a
A18.07 ± 0.07b16.40 ± 0.15b56.23 ± 0.43b0.68 ± 0.04c6.51 ± 0.00a783.00 ± 4.24c0.44 ± 0.01b293.23 ± 13.01a0.27 ± 0.02a
A28.04 ± 0.01b16.70 ± 0.06c58.23 ± 0.11c0.50 ± 0.00b6.86 ± 0.00d706.50 ± 2.12b0.34 ± 0.00a526.82 ± 6.02c0.23 ± 0.02a
A36.44 ± 0.01a17.06 ± 0.02d60.46 ± 0.47d0.52 ± 0.11b6.60 ± 0.00b672.00 ± 8.49a0.32 ± 0.01a589.30 ± 2.01d0.23 ± 0.09a
  1. Note: Same letters in the column do not differ significantly at 5% probability by Tukey test. A0, at the beginning of aging; A1, after 1 month of aging; A2, after 2 months of aging; A3, after 3 months of aging