Evaluation of Taste in Kanjang Made with Barley Bran Using Multiple Regression Analysis

중회귀분석을 이용한 보리간장 맛의 평가

  • Published : 2004.02.28

Abstract

This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

Keywords

multiple regression analysis;barley kanjang;taste component

References

  1. Lupton JR, Bobinson MC, Morin JL. Cholesterol lowering effect of barley bran flower and oil. J. Am. Diet. Assoc. 94: 65-70 (1994) https://doi.org/10.1016/0002-8223(94)92044-3
  2. Newman RK, Klopfenstein CF, Newman CW, Guritno N, Hofer PJ. Comparison of the cholesterol-lowering properties of whole barley, oat bran and wheat red dog in chicks and rats. Cereal Chem. 69: 240-244 (1992)
  3. Schnecman BO. Soluble v.s. insoluble fiber-different physiological responsis. Food Technol. 41: 81-85 (1987)
  4. Choi C. Brewing method and composition of traditional Dungge-jang in kyungsangdo area. Korean J. Diet. Cult. 6: 61-67 (1991)
  5. Son DH, Choi UK, Kwon OJ, Im MH, Ban KN, Cha WS, Cho YJ, Chung YG. Changes in aflatoxin and flavor components of traditional Sigumjang. Korean J. Food Sci. Technol. 32: 181-186 (2000)
  6. Chang JK, Kim JK. Statistical analysis for the relationship between gas chromatographic profiles of Korean ordinary soybean paste flavor and sensory evaluation. Korean J. Appl. Microbiol. Bioeng. 12: 153-163 (1984)
  7. Aishima T, Nobuhara A. Evaluation of soy sauce flavor by stepwise multiple regression analysis of gas chromatographic profiles. Agric. Bio. Chem. 40: 2159-2167 (1976) https://doi.org/10.1271/bbb1961.40.2159
  8. Yang SH, Choi MR, Kim JK, Chung YG. Characteristics of the taste in traditional Korean soybean paste. J. Korean Soc. Food Nutr. 21: 443-448 (1992)
  9. Yang SH, Choi MR, Kim JK, Chung YG. Optimization of the taste components composition in traditional Korean soybean paste. J. Korean Soc. Food Nutr. 21: 449-453 (1992)
  10. Chaudhary VK, Weber FE. Barley bran flour evaluated as dietary fiber ingradient in wheat bread. Cereal Foods World 35: 560-562 (1990)
  11. Lee JS, Kim ZU. A Study on the manufacturing of sauce utilizing fish meals. J. Korean Agric. Chem. Soc. 29: 130-137 (1986)
  12. Choi UK, Son DH, Ji WD, Choi DH, Kim YJ, Lee SW, Chung YG. Producing method and statistical evaluation of taste of sigumjang. Korean J. Food Sci. Technol. 31: 778-787 (1999)
  13. Kim JK, Chung YG, Yang SH. Effective components on the taste of ordinary Korean soy sauce. Korean J. Appl. Microbiol. Bioeng. 13: 285-287 (1985)
  14. Lupton JR, Robinson MC. Barley bran flour accelerates gastrointestinal transit time. J. Am. Diet. Assoc. 93: 881-885 (1993) https://doi.org/10.1016/0002-8223(93)91526-V
  15. Im MH, Choi JD, Chung HC, Choi C, Choi KS. Optimum soaking condition of raw soybean for Meju preparaion. J. Korean Soc. Food. Nutr. 27: 664-667 (1998)
  16. Lee EJ, Son DH, Choi UK, Son DH, Lee SI, Im MH, Kim DG, Kwon OJ, Chung YG. Characteristics of Kanjang made with barley bran. Korean J. Food Sci. Technol. 34: 200-206 (2002)
  17. Jung CK, Kang IJ, Ham SS, Lee SY, Oh DH, Do JJ. Production and characteristics of fermented soy sauce from mountain herbs. Korean J. Food Sci. Technol. 31: 1203-1211 (1999)
  18. Yu JH, Kim YS, Lee JM, Hong YM. Studies on the substitution of raw materials for soy sauce. Part 3: Use of corn and barley. Korean J. Food Sci. Technol. 4: 182-186 (1972)
  19. Chung YG, Son DH, Ji WD, Choi UK, Kim YJ. Characteristics of commercial Sigumjang Meju. Korean J. Food Sci. Technol. 31: 231-237 (1999)
  20. Yu JH, Kim YS, Lee JM, Hong YM. Studies on the substitution of raw materials for soy sauce. Part 1: Use of corn-gluten. Korean J. Food Sci. Technol. 4: 106-111 (1972)
  21. Oh HJ, Lee SR. Physiological function in vitro of $\beta$-glucan isolated from barley. Korean J. Food Sci. Technol. 28: 689-695 (1996)
  22. Kwon OJ, Son DH, Choi UK, Lee SI, Im MH, Cho YJ, Yang SH, Kim SH. Chung YG. Optimum conditions for the taste of Kanjang fermented with barley bran. Korean J. Food Sci. Technol. 33: 596-602 (2001)