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KMID : 0665220070200010034
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.34 ~ p.39
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Quality Evaluations of a Citron Bio-Soybean Paste
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Kim Chang-Ryoul
Koh Dae-Hee
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Abstract
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Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.07.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.
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KEYWORD
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bio-soybean paste, immobilized microorganisms, sensory evaluation, citron, Bifidobacterium animalis
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