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http://dx.doi.org/10.9799/ksfan.2012.25.3.529

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)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.3, 2012 , pp. 529-537 More about this Journal
Abstract
This study examined the manufacturing characteristics of sweet potato doenjang in order to gain a more efficient use of the sweet potato. Sweet potato(Sinwhangmi, Sinjami) koji(mixed sweet potato paste and soybean powder in a ratio of 1:1) was cultured with Aspergillus oryzae KCCM 11372 at $35^{\circ}C$ for 48 h. Sweet potato doenjang was fermented for 60 days using a sweet potato koji(20%, 45%) and steamed soybean(70%, 45%), with salt accounting for 10%. The glutamic acid content was determined to be much higher in sweet potato doenjang using Sinwhangmi koji(45%) and steamed soybean (45%), than that of general doenjang. The DPPH radical scavenging activity has the largest $EC_{50}$(0.9 mg) in sweet potato doenjang using Sinjami potatoes 45%. Sensory evaluation indicated a good preference for sweet potato doenjang using Sinwhangmi(45%) and steamed soybean(45%).
Keywords
sweet potato; koji; fermented soybean paste; deonjang; antioxidative;
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Times Cited By KSCI : 12  (Citation Analysis)
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