Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

  • Son, Yang-Ju (Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University) ;
  • Kang, Sun-Hee (Department of Korean Food Research Institute) ;
  • Ko, Jong-Min (Department of National Institue of Crop Science, RDA) ;
  • Lee, Yeon-Kyung (Amway Korea) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University) ;
  • Kang, Hee-Jin (Department of Food and Nutrition, College of Natural Sciences, Myongji University)
  • Received : 2016.07.20
  • Accepted : 2016.09.26
  • Published : 2017.02.28
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Abstract

The purpose of this study was to determine how seeding time changes the properties of soybean products meju and doenjang. Soybeans were seeded on the last day of May (5L), on the mid day of June (6M), and on the last day of June (6L), respectively. The 5L soybeans experienced a distinguishing hot and humid climate at the ripening stage, and these climate conditions resulted in smaller seed sizes. Fermentation briskly progressed in all doenjang until 120 days, and the 5L doenjang exhibited the lowest fermentation efficiency. The 5L soybeans showed the highest GABA, polyphenol contents, and ACE inhibitory activity, and the 6M soybeans showed the highest radical scavenging activity among the groups tested. In doenjang, the functional properties generally increased as the aging time approached the $120^{th}$ day, and the 6M doenjang showed the highest functional properties at the $120^{th}$ day. Therefore, 6M soybeans had the most appropriate characteristics when producing doenjang.

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References

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