|
KMID : 1134820080370111479
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 11 p.1479 ~ p.1484
|
|
|
Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
|
|
Kim Hyun-Jeong
Lee Sung-Gyu
Ji Young-Ju
HwangBo Mi-Hyang
Lee Eun-Ju
Lee Sam-Pin
Lee In-Seon
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at 40℃ for 24 hr. The protein contents of DSG and fermented-DSG were higher by 57.2~61.0% than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and α-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and α-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.
|
|
|
KEYWORD
|
|
|
defatted soybean grits, Chungkukjang, Bacillus subtilis
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|