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KMID : 0665220160290050785
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 5 p.785 ~ p.794
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Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time
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Kang Hee-Joo
Kim Jin-Hee
Kim Ri-Rang
Kim Kang-Sung
Hong Sang-Pil
Kim Min-Jeong
Yang Hye-Jung
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Abstract
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This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and
proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were
13.2±1.15, 7.17±2.74, 10.67±0.35%, respectively and the salt concentrations of the soybean pastes did not change during
storage. After 8 weeks at 35℃, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang
exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all
tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total
isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to
decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was
abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents
of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition
profile of Doenjang extracts was analyzed using UPLC-Q-ToF.
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KEYWORD
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Doenjang , composition profile , metabolites , functional compounds , quality property
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