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http://dx.doi.org/10.9799/ksfan.2013.26.2.266

Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration  

Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services)
Yoo, Jin A (Chungcheongbukdo Agricultural Research and Extension Services)
Park, Jung-Mi (Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services)
Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services)
Choi, Hye Sun (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.2, 2013 , pp. 266-272 More about this Journal
Abstract
This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.
Keywords
black soybean paste; Daemacjang; black soybean; barley flour; quality characteristics;
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Times Cited By KSCI : 23  (Citation Analysis)
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