The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Addition of Walnuts on Fatty Acid Composition of Soy Sauce

호두 첨가가 양조간장의 지방산 조성에 미치는 영향

  • Choi, Hee-Eun (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Ryu, Beom-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ho-min (Sekwang High School) ;
  • Kim, Jun-Hyub (Sekwang High School) ;
  • Cheong, Seong-Mo (Sekwang High School) ;
  • Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University) ;
  • Kim, Na-Yul (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 최희은 (한국교통대학교 식품공학과) ;
  • 유범석 (한국교통대학교 식품공학과) ;
  • 최호민 (세광고등학교) ;
  • 김준협 (세광고등학교) ;
  • 정성모 (세광고등학교) ;
  • 이난희 (대구한의대학교 한방식품조리영양학부) ;
  • 김나율 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2017.03.29
  • Accepted : 2017.07.11
  • Published : 2017.10.31
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Abstract

This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter's color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.

Keywords

References

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