Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts
2014
Oh, S.I., Seoil University, Seoul, Republic of Korea | Sung, J. M., Korea Food Research Institute, Gyeonggi, Republic of Korea | Lee, K.J., Soongeui College of Women, Seoul, Republic of Korea
This study evaluated the quality characteristics and antioxidant activities of barley Doenjang (soybean paste) containing various contents (4, 12, and 20%) of kelp extracts. After 60 days of fermentation, pH, acidity, and viscosity of Doenjang were 5.80¢¦6.86, 0.57¢¦1.87%, and 4,913.3¢¦9,333.3 cps, respectively, showing significant differences according to content of kelp extracts. Amino-type nitrogen contents was 902.60¢¦921.90 §·%. For color values, L and b values increased significantly (P£¼0.001), whereas a value decreased slightly according to kelp extracts. DPPH radical scavenging effect (IC¡�50) for butylated hydroxyanisole ranged from 10.28 §·/mL to 23.23 §·/mL. DPPH radical scavenging effects of control was highest among the samples. The total polyphenol and flavonoid contents were 12.72¢¦16.37 §· tannic acid equivalence/g, and 0.98~1.56 §¶ rutin equivalence/g, respectively. Initial counts of total bacteria and lactic acid bacteria were 7.20¢¦7.57 ? CFU/g, and 4.20¢¦4.71 ? CFU/g respectively, showing significant difference according treatment and fermentation (P£¼0.05). In the sensory evaluation, 20% kelp extract Doenjang (5.6) showed higher overall acceptability than other samples (6.5) (P£¼0.01). Especially, umami taste (6.1) and texture (6.4) of 20% kelp extract Doenjang were higher than those of control (P£¼0.05). These results suggest that Doenjang containing kelp extracts, will be good for industrial fields.
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