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Quality Characteristics of Traditional Soybean Paste (Doenjang) Manufactured with Mixed Beans  

Yoon, Won-Jung (Dept. of Food Science & Nutrition, Kyungpook National University)
Lee, Soo-Won (Regional Innovation Center, Kyungpook National University)
Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University)
Moon, Jae-Nam (Dept. of Food Science and Technology, Kyungpook National University)
Kim, Bong-Gyu (Natural Sun Meridian Institute)
Kim, Boon-Ju (Natural Sun Meridian Institute)
Kim, Gwi-Young (Dept. of Food Science & Nutrition, Kyungpook National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.3, 2011 , pp. 375-384 More about this Journal
Abstract
The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.
Keywords
Soybean; mixed beans; traditional soybean paste(doenjang); quality characteristics;
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Times Cited By KSCI : 18  (Citation Analysis)
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