Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes

표고버섯을 첨가한 전통된장의 이화학적 특성

  • Choi Sun-Young (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Sung Nak-Ju (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim Haeng-Ja (Dept. of Home Economics Education, Research Institute, Gyeongsang National University)
  • 최선영 (경상대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 김행자 (경상대학교 가정교육과.교육연구원)
  • Published : 2006.02.01
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Abstract

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

Keywords

References

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