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KMID : 0665220200330010086
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 1 p.86 ~ p.90
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Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce
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Kim Ki-Myong
Shin Ji-Sun
Lee Jae-Woo
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Abstract
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Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference. Key words: herb, soy sauce, antioxidant, extraction, lemon balm
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KEYWORD
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herb, soy sauce, antioxidant, extraction, lemon balm
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