Utilization of soymilk residue for wheat Doenjang
1989
Kim, Z.U. | Bang, C.S. | Choi, J.B. | Lim, C.S. (Seoul National Univ., Suwon (Korea R.). Coll. of Agriculture)
Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue increased, the content of reducing sugar decreased and amino nitrogen content increased prominently till 50 days in all testing samples but thereafter the increasing ratio slowed down. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids increased prominently till 40 days but thereafter the increasing ratio slowed down, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue increased, the lightness increased, and the redness decreased but the yellowness increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue increased, the taste increased, the taste dropped slightly but no significant difference was obtained among the testing sample A, B and C but between control and testing sample D there was a significant difference. In the original taste of Doenjang, the control was the best and as the combination ratio of soymilk residue increased, it dropped but there were no significant differences between control and testing sample A and testing sample B and C
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