Color and Quality Properties of Doenjang Added with Citric Acid and Phytic Acid

Citric acid와 phytic acid가 첨가된 된장의 색도와 품질특성

  • Published : 2003.06.01

Abstract

Effects of 0.25 and 0.5% citric and phytic acids on color and quality properties of doenjang during fermentation at $30^{\circ}C$ for 80 days were evaluated. As concentration of organic acid and fermentation time of acid-added doenjang increased, acidity, lightness, and antibrowning rate increased, whereas pH, amino nitrogen, and enzyme activity decreased compared to nonacid-added control. Microbial populations of total bacteria, yeast, and lactic acid bacteria were not affected by decrease in pH. Although degree of brown color (p<0.05) could be differentiated, flavor, palatability, acid taste, and overall preference were not significantly different. Browning of doenjang added with 0.25% of either organic acid was inhibited, while quality properties and sensory characteristics were similar to those of the control.

Keywords

doenjang;browning;citric acid;phytic acid

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