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http://dx.doi.org/10.11002/kjfp.2014.21.3.434

Quality characteristics of Doenjang manufactured with soybean Koji  

Kim, Do-Yoon (Department of Food Processing and Distribution, College of Life Science, Gangnung-Wonju National University)
Kwon, Dong-Jin (Department of Food Processing and Distribution, College of Life Science, Gangnung-Wonju National University)
Publication Information
Food Science and Preservation / v.21, no.3, 2014 , pp. 434-441 More about this Journal
Abstract
This study investigated the quality characteristics and sensory evaluation of Doenjang samples made of soybean koji and prepared with Bacillus subtillus 3-B-1 and/or Aspergillus oryzae 6-M-1 isolated from traditional Meju, to replace the koji with wheat flour. Among the quality characteristics of doenjang during its fermentation at $30^{\circ}C$ for 40 days, its moisture decreased by degrees, but its amino-type nitrogen and reducing sugar increased by degrees. The color of the doenjang made of koji and prepared with Aspergillus oryzae 6-M-1 changed more significantly than that of the doenjang with Bacillus subtilis 3-B-1. The viable cell and mold counts increased by degrees during the fermentation. The results of the sensory evaluation of the doenjang made with koji and prepared with Aspergillus oryzae 6-M-1 did not significantly differ from those of the doenjang with Bacillus subtilis 3-B-1 and of the commercial doenjang. These results showed the possibility of preparing doenjang with soybean koji instead of wheat flour koji.
Keywords
Doenjang; enzyme; soybean koji; Bacillus subtillus; Aspergillus oryzae;
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Times Cited By KSCI : 10  (Citation Analysis)
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