Preperation of Sweet Potato Doenjang using Colored Sweet Potato |
Bae, Jae-O
(Dept. of Food Science & Technology, Graduate School, Woosuk University)
Lee, Kyung-Jin (Dept. of Food Science & Technology, Graduate School, Woosuk University) Park, Jeong-Seob (Agri-Food Human Resource Development Institute, Jeonbuk Provincial Government) Choi, Dong-Seong (Dept. of Food Science & Technology, Graduate School, Woosuk University) |
1 | Cheight HS, Park KS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J Korean Soc Food Nutr 19:163-167 과학기술학회마을 |
2 | Cho YJ, Kim HA, Bang MA, Oh YB, Jeong BC, Moon YH, Jeong WJ. 2003. Protective effect of purple sweet potato (Ipomoea batatas) on hepatotoxicity rats induced by carbon tetrachlolide. Korean J Food Culture 18:202-210 과학기술학회마을 |
3 | Jang SM. 2009. The quality and potential of DHEA formation after the addition of diosgenin of yam(Dioscorea spp.) during the fermentation of soybean paste. Korean J Food & Nutr 22:449-455 과학기술학회마을 |
4 | Kim HJ. 2002. Brown color characteristics and antioxidizing activity of doenjang extracts. J Kor Food Cookery Sic 18:644-654 과학기술학회마을 |
5 | Kim JS, Heu MS. 2004. Effects of cultured oyster powder on food quality of soybean pastes. J Korean Soc Appl Biol Chem 47:208-215 과학기술학회마을 |
6 | Slinkard K, Singleton VL. 1977. Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28:49-55 |
7 | Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 50(s):141-146 과학기술학회마을 |
8 | Teow CC, Truong VD, McFeeters RF, Thompson RL, Pecota KV, Yenco GC. 2007. Antioxidant activities, phenolic and -carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry 103:829-838 DOI ScienceOn |
9 | Yoshimoto M. 2001. New trends of processing and use of sweet potato in Japan. Farming Japan 35:22-28 |
10 | Ziska LH, Runion GB, Tomecek M, Prior SA, Torbet HA, Sicher R. 2009. An evaluation of cassava, sweet potato and field corn as potential carbohydrate sources for bioethanol production in Alabama and Maryland. Biomass Bioenergy 33:1503-1508 DOI ScienceOn |
11 | Kim MH, Im SS, Yoo YB, Kim GH, Lee JH. 1994. Antioxidative materials in domestic meju and doenjang, 4. separation of phenolic compound and their antioxidative activity. J Korean Soc Food Nutr 23:792-798 |
12 | Kim MJ. 1990. Studies on the changes of states compounds during soy paste fermentation. J Kor Chem Soc 6:1-8 |
13 | 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 과학기술학회마을 |
14 | Kim SJ, Rhim JW, Jung ST. 1997. Carotenoid contents of yellow sweet potatoes. Korean J Food Sci Technol 29:218-222 과학기술학회마을 |
15 | Kwon SH, Shon MY. 2004. Antioxidant and anticarcinogenic effects of traditional doenjang during maturation periods. Korean J Food Preserv 11:461-467 과학기술학회마을 |
16 | Lee HH, Kang SG, Rhim JW. 1999. Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. Korean J Food Sci Technol 31:1090-1095 과학기술학회마을 |
17 | Lee HT, Lee MJ, Lee SS. 2009. Physicochemical characteristics of soybean pastes containing sword bean. Food Engineering Progress 13:176-182 과학기술학회마을 |
18 | Lee JM, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88:1269-1278 |
19 | Lee JS, Ahn YS, Chung MN, Kim HS. 2007. Biological activity of varieties, isolation and purification of antioxidants components in sweet potato. Korean J Breed Sci 39:296-301 |
20 | Lim SY. 2004. Inhibitory effect of methanol extract of doenjang on growth and DNA synthesis of human cancer cells. J Kor Chem Soc 33:936-940 과학기술학회마을 DOI ScienceOn |
21 | Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31:426-431 DOI |
22 | Peto R, Coll R, Buckey JD, Sporn MB. 1984. Can dietary beta-carotene materially reduce human cancer rates? Nature 290:201-208 |
23 | Mok CK, Song KT, Lee JY, Park YS, Lim SB. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste(doenjang) during fermentation. Food Engineering Progress 9:112-117 과학기술학회마을 |
24 | Park JS, Bae JO, Choi GH, Chung BW, Choi DS. 2011. Antimutagenicity of Korean sweet potato(Ipomoea batatas L.) cultivars. J Korean Soc Food Sci Nutr 40:37-46 과학기술학회마을 DOI ScienceOn |
25 | Park JS, Chung BW, Bae JO, Lee JH, Jung MY, Choi DS. 2010. Effects of sweet potato cultivars and koji types on general properties and volatile flavor compounds in sweet potato soju. Korean J Food Sci Technol 42:468-474 과학기술학회마을 |
26 | Rhee CH, Kim WC, Rhee IK, Park HD. 2008. Effects of inoculation of Bacillus subtilis cells on the fermentation of korea traditional soy paste. J Kor Chem Soc 15:598-605 |
27 | Rho JD, Choi SY, Lee SJ. 2008. Quality characteristics of soybean pastes prepared using different type of microorganism and mixing ratios. J Kor Food Cookery Sci 24:243-250 |
28 | Almeida LB, Penteado MVC. 1988. Carotenoids and pro-vitamin A value of white fleshed Brazilian sweet potatoes (Ipomoea batatas Lam.). J Food Comps Anal 4:341-352 |
29 | Baum G, Simcha LY, Fridmann Y, Arazi T, Katsnelson H, Zik M. 1996. Calmodulin binding to glutamate decarboxylase is required for regulation and GABA metabolism and normal development in plants. EMBO J 15:2988-2996 |
30 | Blios MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 DOI ScienceOn |