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http://dx.doi.org/10.3746/jkfn.2013.42.8.1236

Quality Characteristics and Antioxidant Activity of Buckwheat Soksungjang Prepared with Different Material Formula  

Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
Kang, Hye Jeong (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)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.8, 2013 , pp. 1236-1241 More about this Journal
Abstract
This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score.
Keywords
buckwheat Soksungjang; commercialization; fermentation; antioxidant activity; sensory evaluation;
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Times Cited By KSCI : 11  (Citation Analysis)
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