Effects of ${\beta}-cyclodextrin$ inclusion on the flavor of Doenjang

된장의 향미에 미치는 ${\beta}-cyclodextrin$의 포접효과

  • L. Kim, Hye-Young (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Soon-Mi (Department of Food Science and Nutrition, Gachongil College)
  • 김혜영B (용인대학교 식품영양학과) ;
  • 김순미 (가천길대학 식품영양과)
  • Published : 2001.10.30

Abstract

This study was performed to investigate flavor modification effects of ${\beta}-cyclodextrin$ $({\beta}-CD)$ inclusion complex on the flavor of Doenjang (Korean traditional fermented soy paste) with various substitution levels of 10, 20, and 30%. Water and protein contents of the substituted samples showed significantly lower values compared to those of control(p<0.05). Results of DSC(Differential Scanning Calorimetry) showed that significantly higher ${\Delta}H$ values (386.03 and 304.23) in the 20 and 30% substituted samples represented the stabilized internal cell structures(p<0.05). Internal structures observed with the scanning electronic microscope tended to be less rough and organized making even and ordered internal cell structures as the substitution levels were increased. Results of sensory evaluation showed significantly higher savory flavor and significantly lower bitter and astringent flavors with the substituted samples compared to those of control(p<0.05). Results from this study showed the substitutions of ${\beta}-CD$ could possibly modify unfavored flavors of Doenjang while keeping the unique, nutritional and functional properties when ${\beta}-CD$ was used as a flavor modifier.

Keywords

Doenjang;${\beta}-cyclodextrin$;flavor modifier