Quality of Soybean Paste (Doenjang) Prepared with Lotus Root Powder
2005
Park, I.B. (Mokpo National University, Muan, Republic of Korea) | Park, J.W. (Mokpo National University, Muan, Republic of Korea) | Kim, J.M. (Mokpo National University, Muan, Republic of Korea) | Jung, S.T. (Mokpo National University, Muan, Republic of Korea) | Kang, S.G. (Mokpo National University, Muan, Republic of Korea), E-mail: [email protected]
Soybean paste (Doenjang) was prepared by adding Lotus root powder (LRP) at 5~15% (w/w) to improve quality of the Doenjang and to give some functional properties. Moisture content was ranged about 50.05~54.04% and amino nitrogen content was 635~648 mg% following the LRP contents. Crude protein amounts were 11.55~12.56% that was no difference between test samples. Carbohydrates contents increased 1.5~2 times in the test samples than the control depending on the LRP contents.
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