From: Effects of aging on the quality of roasted sesame-like flavor Daqu
Sample | Moisture (%) | Protein (%) | Starch (%) | Acidity (mmol g−1) | pH | Saccharifying activity (U) | Liquefying activity (U) | Esterifying activity (U) | Fermenting activity (U) |
---|---|---|---|---|---|---|---|---|---|
A0 | 12.91 ± 0.03c | 15.11 ± 0.19a | 50.71 ± 0.47a | 0.39 ± 0.02a | 6.75 ± 0.03c | 849.00 ± 4.24d | 0.48 ± 0.01c | 407.54 ± 2.01b | 0.30 ± 0.07a |
A1 | 8.07 ± 0.07b | 16.40 ± 0.15b | 56.23 ± 0.43b | 0.68 ± 0.04c | 6.51 ± 0.00a | 783.00 ± 4.24c | 0.44 ± 0.01b | 293.23 ± 13.01a | 0.27 ± 0.02a |
A2 | 8.04 ± 0.01b | 16.70 ± 0.06c | 58.23 ± 0.11c | 0.50 ± 0.00b | 6.86 ± 0.00d | 706.50 ± 2.12b | 0.34 ± 0.00a | 526.82 ± 6.02c | 0.23 ± 0.02a |
A3 | 6.44 ± 0.01a | 17.06 ± 0.02d | 60.46 ± 0.47d | 0.52 ± 0.11b | 6.60 ± 0.00b | 672.00 ± 8.49a | 0.32 ± 0.01a | 589.30 ± 2.01d | 0.23 ± 0.09a |