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KMID : 1011620200360010073
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.73 ~ p.81
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Quality Characteristics and Antioxidant Activities of Traditional Makjang as a Potential Local Specialty Food
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Choi Bo-Gyoung
Surh Jeong-Hee
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Abstract
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Purpose: The study characterized the traditional makjang produced in Gangwon province for its development as one of many local specialty foods.
Methods: The traditional makjang was analyzed for its physicochemical and sensory properties and antioxidant activities, and was compared by using commercial makjang and doenjang as controls.
Results: The traditional makjang was higher in crude ash (p<0.001), NaCl (p<0.05) and titratable acidity (p<0.01) as compared with that of doenjang, presumably due to the absence of soy sauce extraction. The traditional makjang was appreciably higher in the content of γ-aminobutyric acid (GABA), and it had a lower content of glutamic acid (p<0.01), which implicates that microorganisms with glutamic acid decarboxylase were strongly involved during fermentation of makjang. The water extract of the traditional makjang showed higher total reducing capacity (p<0.01), SOD-like activity (p<0.05), and DPPH radical scavenging activity, without a significant difference in the content of total flavonoids, as compared with those of the controls. It indicates the presence of non-flavonoid compounds that acted as strong single electron transfer and/or hydrogen atom transfer in the makjang. However, on the sensory evaluation, the traditional makjang was least preferred (p<0.01), which was attributed to more sourness and off-flavor and to less softness and tasty flavor.
Conclusion: The traditional makjang should be developed as a local specialty food that provides unique antioxidant activities and functionality. This traditional food needs to be combined with a proper strategy for improving its negative sensory attributes.
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KEYWORD
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makjang, local specialty, γ-aminobutyric acid (GABA), antioxidant activity, sensory evaluation
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