|
KMID : 0665220130260020266
|
|
Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.266 ~ p.272
|
|
|
Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration
|
|
Kang Hye-Jeong
Yoo Jin-A
Park Jung-Mi
Kim Sang-Hee
Song In-Gyu
Choi Hye-Sun
Yoon Hyang-Sik
|
|
|
Abstract
|
|
|
|
This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.
|
|
|
KEYWORD
|
|
|
black soybean paste, Daemacjang, black soybean, barley flour, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|