Quality of Soybean Paste (Doenjang) Prepared with Lotus Root Powder

연근 분말을 첨가한 된장의 품질 특성

  • Park, In-Bae (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Jeong-Wook (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Jeong-Mok (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 박인배 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박정욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김정목 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2005.04.01


Soybean paste (Doenjang) was prepared by adding Lotus root powder (LRP) at $5\~15\%$ (w/w) to improve quality of the Doenjang and to give some functional properties. Moisture content was ranged about $50.05\~54.04\%$ and amino nitrogen content was $635\~648\;mg\%$ following the LRP contents. Crude protein amounts were $11.55\~12.56\%$ that was no difference between test samples. Carbohydrates contents increased $1.5\~2$ times in the test samples than the control depending on the LRP contents. However, contents of crude lipid $(6.99\~8.55\%)$ and ash $(13.99\~15.17\%)$ were decreased as increased the amounts of LRP. The pH of the product was decreased until 45 days during aging period and then slightly increased without significantly differences among test samples. The values of acidity were $1.85\~2.18\%$ at the early stage of aging but slightly increased with further aging. The total phenolic content in the Doenjang adding $15\%$ LRP was $461.8\;mg\%$ which is higher than $368.6\;mg\%$ in the control. Doenjang prepared with LRP showed an anti-browning effect of the product itself.


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