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Changes in Taste Components of Kanjang Made with Barley Bran during Fermentation  

Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University)
Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University)
Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University)
Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College)
Kwon, O-Jin (Department of Hotel Baking Technology, Taekyeung College)
Lee, Suk-Il (Department of Environment Engineering, Taekyeung College)
Yang, Sung-Ho (Department of Science and Technology, Taegu Polytechnic College)
Im, Moo-Hyeog (Food Evaluation Department, Korea Food & Drug Administration)
Kim, Dae-Gon (Department of Food and Nutrition, Taegu Polytechnic College)
Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.1, 2002 , pp. 85-90 More about this Journal
Abstract
The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.
Keywords
barley bran; kanjang; free-sugar; volatile organic acid; free-amino acid;
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