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KMID : 1134820140430121843
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 12 p.1843 ~ p.1851
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Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts
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Oh Se-In
Sung Jung-Min
Lee Kun-Jong
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Abstract
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This study evaluated the quality characteristics and antioxidant activities of barley Doenjang (soybean paste) containing various contents (4, 12, and 20%) of kelp extracts. After 60 days of fermentation, pH, acidity, and viscosity of Doenjang were 5.80～6.86, 0.57～1.87%, and 4,913.3～9,333.3 cps, respectively, showing significant differences according to content of kelp extracts. Amino-type nitrogen contents was 902.60～921.90 mg%. For color values, L and b values increased significantly (P<0.001), whereas a value decreased slightly according to kelp extracts. DPPH radical scavenging effect (IC50) for butylated hydroxyanisole ranged from 10.28 mg/mL to 23.23 mg/mL. DPPH radical scavenging effects of control was highest among the samples. The total polyphenol and flavonoid contents were 12.72～16.37 mg tannic acid equivalence/g, and 0.98~1.56 μg rutin equivalence/g, respectively. Initial counts of total bacteria and lactic acid bacteria were 7.20～7.57 log CFU/g, and 4.20～4.71 log CFU/g respectively, showing significant difference according treatment and fermentation (P<0.05). In the sensory evaluation, 20% kelp extract Doenjang (5.6) showed higher overall acceptability than other samples (6.5) (P<0.01). Especially, umami taste (6.1) and texture (6.4) of 20% kelp extract Doenjang were higher than those of control (P<0.05). These results suggest that Doenjang containing kelp extracts, will be good for industrial fields.
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KEYWORD
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antioxidative effect, Doenjang, DPPH, polyphenol, flavonoid
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