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http://dx.doi.org/10.9799/ksfan.2017.30.5.860

Effects of Addition of Walnuts on Fatty Acid Composition of Soy Sauce  

Choi, Hee-Eun (Dept. of Food Science & Technology, Korea National University of Transportation)
Ryu, Beom-Seok (Dept. of Food Science & Technology, Korea National University of Transportation)
Choi, Ho-min (Sekwang High School)
Kim, Jun-Hyub (Sekwang High School)
Cheong, Seong-Mo (Sekwang High School)
Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University)
Kim, Na-Yul (Dept. of Food Science & Technology, Korea National University of Transportation)
Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 860-866 More about this Journal
Abstract
This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter's color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.
Keywords
soy sauce; walnut; fatty acid; DPPH radical scavenging activity;
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Times Cited By KSCI : 13  (Citation Analysis)
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