Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

young, han hye; 이승주,

doi:10.20878/cshr.2017.23.3.002002002

culinarysciencehospitalityresearch

2017

DOI: 10.20878/cshr.2017.23.3.002002002

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

han hye young¹,

이승주 이승주²

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Cited by 3 publications

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Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Nam¹,

Kim²

2021

Korean J. Food Preserv.

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The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, 'C' Co., Ltd.; CDT, 'D' Co., Ltd.; and CKT, 'K' Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa-chungjang) 'Doenjang' samples, and to compare the correlation between the manufacturing methods and quality characteristics. Variations in pH, titratable acidity, salinity, and reducing sugar (RS) content were observed among the samples. The total essential amino acid (TEAA) contents were 254.93-1,777.79 mg/100 g, while glutamic acid was most abundant in the CKT sample as 2,423.41 mg/100 g. The protein-digestibilitycorrected amino acid score was 0.49 for CSJ. Some commercial and traditional 'Doenjang' samples showed high total polyphenol content (GCJ, 2.59%), 2,2-dipenyl-1-picrylhydrazyl radical scavenging capacity (CDT, 19.84 mg AA eq/g; GCJ, 19.63 mg AA eq/g), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacity (NCJ, 64.55 mg AA eq/g). The manufacturing method of 'Doenjang', pH, acidity, and salinity were positively correlated (p<0.05; p<0.01), whereas the manufacturing method of 'Doenjang', RS, and TEAA were negatively correlated (p<0.01). These results provide information regarding the quality characteristics for the selection of suitable traditional methods to produce high-quality 'Doenjang'.

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Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Nam¹,

Kim²

2021

Korean J. Food Preserv.

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The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

Shin

Suh

Kim

2022

Journal of Sensory Studies

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The purpose of this study was to compare the physiochemical and antioxidant characteristics, microbial community, and sensory characteristics of doenjang packaged in different storage containers. Two types of doenjang with different packaging materials (plastic (T1) and glass (T2) bottles) were selected. The physiochemical properties and antioxidant activities were determined. Metagenomic analysis based on 16 s rRNA gene sequencing was documented. The sensory characteristics were analyzed by sensory descriptive analysis using a highly trained panel (n = 6). There was no significant difference in physicochemical properties except for viscosity. Total phenolic compounds in T2 were significantly higher than those stored in T1 (p < .05). The microbial community had a higher number of species observed at T1, and T2 had a higher Bacillus ratio and a less diverse microbial community. For sensory aroma, T2 had higher intensities of pineapple, dried plums, soil, cheese, and butter, while T1 had strong fish sauce, chocolate, and pear characteristics. Practical applicationsThe findings from this study reveal that the microbial community and sensory characteristics of doenjang may vary depending on the packaging material, suggesting the importance of the packaging material in the quality of the doenjang.

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Physicochemical Properties and Antioxidant Activities of Tarakjuk with Lotus Leaf Powder

Lee¹,

Lee²

2021

easdl

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Cited by 3 publications

References 8 publications

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

Physicochemical Properties and Antioxidant Activities of Tarakjuk with Lotus Leaf Powder

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