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Table 1 Changes in physicochemical properties of RSF Daqu during aging

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

  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