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http://dx.doi.org/10.17495/easdl.2014.12.24.6.875

Quality Characteristics of Soy Sauces containing Gastrodia elata during Fermentation  

Park, Shin-Young (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Jang, Yeon-Jeong (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Kim, Eun-Ju (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Choi, Yoon-Hee (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Choi, Hye-Seon (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Choi, Ji-Ho (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Song, Jin (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.6, 2014 , pp. 875-882 More about this Journal
Abstract
This study investigated changes in quality characteristics of soy sauce (Kanjang) with Gastrodia elata (GK) in aged for 6 months, and developed new soy sauce products with improved sensory characteristics. The pH level was maintained in all samples. The salinity slowly increased, and then decreased in GK 10% after 5 months. The sugar content (Brix) increased after 2 months, except in GK 10%. Crude protein and amino nitrogen contents increased with time. The optical density showed significant differences after 5 months in GK 5%. The total polyphenol contents were highest in GK 5% aged for 5 months up to 31 mg/mL. The flavonoid contents of GK 5% were highest after 5 months up to 122 mg/mL. Finally, sensory tests of GK 10% showed higher total acceptance after 2 months. The results show that an aging period of 5 months in GK 5% greatly enhanced quality characteristics.
Keywords
Gastrodia elata; soy sauce; quality characteristics; fermentation;
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Times Cited By KSCI : 4  (Citation Analysis)
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