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KMID : 0380620110430010077
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 1 p.77 ~ p.82
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Quality Characteristics of Buckwheat (Fagopyrum esculentum) Soksungjang
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Choi Hye-Sun
Lee Sung-Young
Baek Seong-Yeol
Koo Bon-Sung
Yoon Hyang-Sik
Park Hye-Young
Yeo Soo-Hwan
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Abstract
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This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10%BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.
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KEYWORD
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buckwheat soksungjang, fermentation, microorganisms, antioxidant activity, sensory evaluation
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