The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Physicochemical and Biological Characteristics of Soksungjang with the Addition of Sorghum Koji

수수 코지 첨가량에 따른 속성장의 이화학적 품질 및 생리활성

  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, So-Young (Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Kim, In Jae (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, Yong-sup (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2021.03.05
  • Accepted : 2021.04.12
  • Published : 2021.04.30
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Abstract

This study analyzed the quality characteristics of Soksungjang combined with sorghum koji, according to the amount of sorghum added and the length of the fermentation period. The moisture content of Soksungjang was the lowest in the control group when there was no sorghum koji added, but gradually increased as the amount of added sorghum koji increased. The reduction in the sugar content of sorghum Soksungjang did not change according to the fermentation period of the control group, but increased alongside the fermentation period when sorghum koji was added to Soksungjang. The amino nitrogen content increased from 67.20-80.73 mg% from the beginning of the fermentation period to 173.13-383.60 mg% at the end of the fermentation period, and the total polyphenol content increased from 260.25-351.28 mg% from the beginning of the fermentation period to 567.28 mg%-674.93 mg% to the end of the fermentation period. DPPH radical scavenging activity also increased as the fermentation period elapsed, and ABTS radical scavenging activity increased and then decreased slightly over the fermentation period. The antioxidant activity was the highest in the Soksungjang mixture with a 10% concentration of sorghum koji.

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References

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