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Quality Characteristics of Buckwheat (Fagopyrum esculentum) Soksungjang

메밀을 이용한 속성장의 품질특성

  • Choi, Hye-Sun (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Lee, Sung-Young (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Baek, Sung-Yeol (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Koo, Bon-Sung (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Park, Hye-Young (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 이성영 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 구본성 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 윤향식 (충청북도농업기술원) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과)
  • Received : 2010.10.15
  • Accepted : 2010.11.01
  • Published : 2011.02.28

Abstract

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.

Keywords

buckwheat soksungjang;fermentation;microorganisms;antioxidant activity;sensory evaluation

Acknowledgement

Supported by : 농촌진흥청

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