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http://dx.doi.org/10.3839/jabc.2018.050

Factors affecting to the Quality of Korean Soybean Paste, Doenjang  

Shim, Hye-Jeoung (Department of Food Science and Nutrition, The Catholic University of Korea)
Yun, Jeong-hyun (Department of Food Biotechnology, Korea University of Science and Technology)
Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
Publication Information
Journal of Applied Biological Chemistry / v.61, no.4, 2018 , pp. 357-365 More about this Journal
Abstract
The quality of Korean doenjang, which was traditionally made for this study, was monitored for physicochemical properties, antioxidant capacity, and sensory properties at six months intervals for three years. The collected data were comprehensively analyzed using the k-means clustering via principal component analysis (PCA) to determine the optimal intake duration and sensory factors associated with acceptance. Doenjang samples were classified with every year interval based on PCA, and then the classified doenjang samples were further grouped into cluster one, two, and three based on the k-means clustering. In Cluster three, doenjang that was aged for thirty and thirty-six months, respectively, showed high total phenolic content, antioxidant capacity, superoxide dismutase like activity, and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging capacity. Interestingly, along with acceptance, the levels of free amino acids and organic acids were higher in Cluster 3. The sensory factors found to be associated with acceptance included umami taste and brown color. In conclusion, this study proposes the intake of doenjang aged for thirty months based on its antioxidant activity and sensory properties although doenjang is usually ready after twelve months of aging.
Keywords
Antioxidant capacity; Doenjang; Korean soybean paste; Sensory evaluation; Quality factors;
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