Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang
![]() |
Jeon, So Hean
(Dept. of Food & Nutrition, Chungnam National University)
Jeon, Hye Lyun (Dept. of Food & Nutrition, Chungnam National University) Kim, Hyun-Jeong (Dept. of Food & Nutrition, Chungnam National University) Lee, Su-Jin (Dept. of Food & Nutrition, Chungnam National University) Lee, Bo-Dam (Dept. of Food & Nutrition, Chungnam National University) Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University) |
1 | Ann YG, Woo N (2012) Study on the classified Jang(fermented soybean) in Goryeo and Chosun dynasty period. Korean J Food Nutr 25: 460-482. DOI |
2 | Hwang JH, Oh YS, Lim JH, Park JE, Kim MB, Yoon HS, Lim SB (2009) Physiological properties of Jeju traditional Doenjang. J Korean Soc Food Sci Nutr 38: 1656-1663. DOI |
3 | Jang BR (2008) A comparative study on properties analysis of Korean and Japanese commercial soybean paste. Hangyang University, Seoul. pp40-41. |
4 | Jeong JH, Kim JS, Lee SD, Choi SH, Oh MJ (1998) Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. J Korean Soc Food Sci Nutr 27: 10-15. |
5 | Joo HK, Oh KT, Kim DH (1992) Effects of mixture of improved meju, Korean traditional meju and natto on soybean paste fermentation. J Korean Agric Chem Soc 35: 286-293. |
6 | Jung BM, Roh SB (2004) Physicochemical quality comparison of commercial doenjang and traditional green tea doenjang. J Korean Soc Food Sci Nutr 33: 132-139. DOI |
7 | Kim BS, Rhee CH, Hong YA, Woo CH, Jang CM, Kim YB, Park HD (2007) Changes of enzyme activity and physiological functionality of traditional doenjang during fermentation using Bacillus sp. SP-KSW3. Korean J Food Preserv 14: 545-551. |
8 | Kim DH, Kim SH (1999) Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains. Korean J Food Sci Technol 31: 176-182. |
9 | Kim HJ, Sohn KH, Chae SH, Kwak TK, Yim SK (2002) Brown color characteristics and antioxidizing activity of doenjang extracts. Korean J Food Cook Sci 18: 644-654. |
10 | Kim HY, Hwang IG, Yoo SM, Hwang Y, Cha SM, Kim HR (2010) Quality characteristics and antioxidant activities of commercial Jeupjang. Korean J Community Living Science 21: 571-579. |
11 | Kim JY, Lee SY, Park NY, Choi HS (2012) Quality characteristics of black soybean paste (Daemaekjang) prepared with Bacillus subtilis HJ18-4. Korean J Food Sci Technol 44: 743-749. DOI |
12 | Kim SM, Lee CJ (2004) A study on manufacturing of Korean sauce described in "Jeungbosallimgyeongje". J East Asian Soc Dietary Life 14: 175-186. |
13 | Korea Food Research Institute (2004) A study on the physiological function of Korean traditional fermented food. Rural Development Administration, Dueon, Korea. pp. 176. |
14 | Kwon SH, Shon MY (2004) Antioxidant and anticarcinogenis effects of traditional doenjang during maturation periods. Korean J Food Preserv 11: 461-467. |
15 | Lee HT, Kim JH, Lee SS (2009) Comparison of biological activity between soybean pastes adding sword bean and general soybean pastes. J Fd Hyg Safety 24: 94-101. |
16 | Wilson AM, Work TM (1981) HPLC determination of fructose and sucrose in potatose. J Food Sci 46: 300-330. DOI |
17 | Lee NS, Oh NS (1996) Characteristics of yeast flora and gas generation during fermentation of Doenjang. Agric Chem Biotechnol 39: 255-259. |
18 | Park JS, Lee MY, Lee TS (1995) Compositions of sugars and fatty acids in soy bean paste prepared with different microbial sources. Korean J Food Sci Technol 24: 917-924. |
19 | Yang SH, Choi MR, Kim JK, Chung YG (1992) Characteristics of the taste in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 443-448. |
20 | Woo KS, Yu SM, Im SK, Chun HK, Kwon OC, Lee JS (2004) Changes in aroma compounds of several Byeolmijang during aging. J Korean Soc Food Sci Nutr 33: 1989-1997. |
21 | Yoo SM, Kim hr, Kim JS, Kim TY (2003) Quality characteristics of Jeupjang and Makjang using different starch sources. Korea Soybean Digest 20: 57-64. |
22 | Yoon SS. 1984. Korean Food History and Cooking. Suhaksa, Seoul, Korea. pp 54-59. |
![]() |