Quality of Soybean Paste (Doenjang) Prepared with Sweet Tangle, Sea Mustard and Anchovy Powder
Kim, S.J.;Moon, J.S.;Park, J.W.;Park, I.B.;Kim, J.M.;Rhim, J.W.;Jung, S.T.;Kang, S.G.(Mokpo National University, Muan, Republic of Korea)E-mail:[email protected]
To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 ㎎% in the anchovy Doeniang that is higher than 531.1 ㎎% of the control.
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