|
KMID : 1134820180470121294
|
|
Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1294 ~ p.1300
|
|
|
Optimal Conditions of Reaction Flavor for Making Savory Sauce from Hydrolysates of Soy Sauce Residue
|
|
Cha Yong-Jun
Wang Wenfeng
|
|
|
Abstract
|
|
|
|
This study examined the optimal reaction flavor (RF) conditions for making savory sauce from the hydrolysate of soy sauce residue (SSR) as a by-product of soy sauce. Using three variables (proline, methionine, and glycine), a response surface methodology (RSM) based on a five level central composite design was applied to evaluate the odor and taste values obtained by QDA (quantitative descriptive analysis) as dependent variables. A model equation obtained from the RSM revealed an R-squared value of 0.85 for odor with a 0.007 lack of fit (P<0.05). The optimal RF conditions for making savory sauce were as follows: addition of 0.33% glutamic acid, 0.50% fructose, 0.99% proline, 0.42% methionine, and 0.41% (w/v) glycine to the mixture hydrolysate (enzyme:acid hydrolysis＝1:1 ratio) of SSR with RF (120 min at 93°C). The odor score obtained under optimal conditions was 5.62, which was higher than the predicted value.
|
|
|
KEYWORD
|
|
|
soy sauce residue, hydrolysate, response surface methodology, reaction flavor, savory sauce
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|