• Food Science and Preservation
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• v.21 no.6
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• pp.885-891
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• 2014

This study investigated the physiochemical properties of Kanjang (soy sauce) contaning Astragalus memyranaceus to improve the acceptability and functionalities of Kanjang during its six-month ripening period. Kanjang was fermented in the traditional manner, and then 5 and 10% Astragalus memyranaceus (AM) were added to two samples of it, respectively. The pH, salinity, sugar content, crude protein, amino nitrogen, optical density, total polyphenol content, total flavonoid content, and sensory test results of Kanjang contaning Astragalus memyranaceus (AK) were then investigated. The pH remained the same in the two samples. The salinity was slowly increased, and the sugar content ($^{\circ}Brix$) was highest after 3 months. The crude protein and amino nitrogen contents increased with time. The optical density showed significant differences according to the rate of addition of AM. The total polyphenol contents were highest in the AK 5% sample aged for six months (up to 25.01 mg/mL). The flavonoid contents of the AK 5% sample was higher at five months (up to 200.15 mg/mL). Finally, the sensory test results of the AK 5% sample was higher than that of the other sample. These results suggest that Kanjang containing 5% Astragalus memyranaceus can be used as a functional Kanjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.853-859
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• 2011

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{\circ}brix$ for the first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{\circ}brix$ for first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{\pm}0.39%$, crude protein content of $16.25{\pm}0.07%$, and crude lipid content of $34.26{\pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{\pm}0.05%$ and $43.48{\pm}0.01%$, respectively, and the final glucose content was $10.20{\pm}0.10^{\circ}brix$. GABA concentration was $15.24{\pm}1.47\;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{\pm}6.08\;{\mu}g$/g, $810.6{\pm}3.9\;{\mu}g$/g, $755.8{\pm}39.6\;{\mu}g$/g, and $1640.7{\pm}390.8\;{\mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{\pm}0.01$ and $2.33{\pm}0.40\;mg$/g, respectively.