Physicochemical Quality Comparison of Commercial Doenjang and Traditional Green Tea Doenjang
Jung, B.M.(Yosu National University, Yeosu, Republic of Korea)E-mail:[email protected] | Roh, S.B.(Yang San College, Yangsan, Republic of Korea)
This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3,000 mg%.
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