Abstract
Doenjang is traditional soybean fermented food in Korea, and traditional doenjang on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of doenjang produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do. Physiochemical characteristics including pH, moisture content, soluble solid content, salinity, color, acid value, titratable acidity, NH2-N, total/reducing sugar, and alcohol contents, and enzymatic activities such as acidic/neutral protease and α/β-amylase activities, were analyzed. Doenjang produced in Gyeonggi-do was classified into two groups (GDG-A and GDG-B), and the distinction between two groups were the aging period: doenjang samples in GDG-A groups were aged over 3 yrs, while samples in GDG-B groups were aged less than 3 yrs. The results of this study provided the physicochemical characteristics and enzymatic activities of traditional doenjang produced in Gyeonggi-do.
| Original language | English |
|---|---|
| Pages (from-to) | 3213-3221 |
| Number of pages | 9 |
| Journal | Food Science and Biotechnology |
| Volume | 33 |
| Issue number | 14 |
| DOIs | |
| State | Published - 2024.11 |
Keywords
- Enzymatic activity
- Fermentation
- Gyeonggi-do
- Physiochemical properties
- Regional characteristic
- Traditional doenjang
Quacquarelli Symonds(QS) Subject Topics
- Agriculture & Forestry
- Biological Sciences
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