Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Doenjang prepared with Yuza Juice

유자즙 첨가 된장의 품질 특성

  • Shin, Jung-Hye (Dept. of Hotel Curinary Arts & Bakery, Namhae College) ;
  • Choi, Duck-Joo (Dept. of Hotel Curinary Arts & Bakery, Namhae College) ;
  • Kwen, O-Chen (Dept. of Hotel Curinary Arts & Bakery, Namhae College)
  • 신정혜 (남해대학 호텔조리제빵과) ;
  • 최덕주 (남해대학 호텔조리제빵과) ;
  • 권오천 (남해대학 호텔조리제빵과)
  • Published : 2008.04.30
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Abstract

The influence of the yuza juice addition on quality of the doenjang was investigated by analyzing their chemical properties. The 80 days pre-fermented(PFD) and non-fermented(NFD) doenjangs used in the present study were mixed with yuza juice designed at different ratio (0, 1, 3, 5% (w/w)), These doenjangs were fermented for 60 days and then analyzed chemical properties, respectively. The moisture content was higher in yuza juice added groups than control group. But Ash, crude lipid and crude protein contents were higher in control than yuza juice added groups. The pH and formol-N were higher in yuza juice added NFD groups however, acidity was reversed. Among the free sugars, glucose contents was the highest. And, free sugars contents were higher in yuza juice added PFD groups than control group. Five kinds organic acids were detected, and succinic acid content was the highest. The organic acid contents were higher in proportion to adding volume of yuza juice, in all groups. The contents of Free amino acids were higher in yuza juice added PFD groups and among these, 1% yuza juice added PFD group(3970.0 mg%) was the highest. Hunter L value was lower by yuza juice added volume and higher in PFD groups. Hunter a and b values were non-significantly difference in PFD and NFD, respectively.

Keywords

References

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