논문 (학술지)
Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang
| 등록번호 | RPMS-2019-0090739420 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
비SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Park Seung Min; Oh Jisun; Kim Jung Eun; Kim Jong-Sang | ||
| 논문구분 | 국내전문학술지 | 학술지명 | Preventive Nutrition and Food Science |
| ISSN | 2287-1098 | 학술지 출판일자 | 2018-06-30 |
| 학술지 볼륨번호 | 23 | 논문페이지 | 144 ~ 151 |
| 학술지 임팩트팩터 | 0.0 | 기여율 | 0 % |
| DOI | 10.3746/pnf.2018.23.2.144 | ||
| 초록 | Doenjang, a major traditional Korean condiment, is often dried to reduce volume and thereby shipping cost while increasing shelf life. However, changes of nutritional and sensory properties of doenjang during processing have not been well understood. Therefore, this study aimed to evaluate how drying processes influence the nutritional and chemical properties of doenjang. When two drying methods, hot air drying and freeze drying were compared from the nutritional point of view, air-dried doenjang at 60°C or lower showed similar quality parameters including sensory scores, proximate composition, antioxidant capacity, amino acid composition, amino nitrogen, and acid value to freeze-dried doenjang. In contrast, the sample dried at 80°C and 100°C showed lower quality parameters than the freeze-dried one. Ferric reducing antioxidant potential (FRAP), total phenolics content, amino acid composition, and acid value were shown to reflect the sensory and physical properties of dried doenjang. In particular, the FRAP value of dried doenjang was sensitively responsive to drying temperatures and may be utilized as an early biomarker for quality deterioration of dried doenjang | ||
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