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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.9
- 수록면
- 93 - 112 (20page)
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초록· 키워드
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Development of the fresh spread with various levels of low salt Doenjang and oligosaccharide were followed and physicochemical and sensory characteristics of the system were studied. As the content of oligosaccharide was increased, the level of pH was increased. The highest salt content of Doenjang spread was found in DO5040 and the lowest level were found in DO3060 and DO4060. The DO3060 showed the highest values of L, a, and b. The larger amount of genistein and daidzein were found in the bean fermented food system as compared to those in fresh beans. The DO5040 showed the highest level of daidzein with 268.2 mg/100 g, while DO3060 showed the lowest level with 177.1 mg/100 g. The DO5040 showed the highest level of genistein with 346.7 mg/100 g, while DO3060 showed the lowest level with 196.2 mg/100 g. Doenjang spread with higher content of oligosaccharide was found to have higher sweetness and savory flavor. The lowest after taste was shown in the DO4060. The spreadability of the DO3060, DO4060, and DO5060 sample groups were significantly higher (10.36, 10.36, and 11.46, respectively), compared to those of DO3040, DO4040, and DO5040. The DO3040 showed the highest stickiness, while DO5060 showed the lowest stickiness. The highest degrees of brightness and glossiness were found in DO3060.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
Ⅴ. 참고문헌
참고문헌 (30)
참고문헌 신청
1. [단행본] - AOAC / 1995 / Official method of analysis. 16th ed / Association of official analytical chemists
3. [학술지(정기간행물)] - Chuyen, N. V. / 1998 / Antioxidative properties of products from amino acids or peptides in the reaction with glucose / Advances in Experimental Medicine Biology 434 : 201 ~ 212
4. [학술지(정기간행물)] - 한원희 / 2009 / 전라남도 특산품 육성을 위한 가공식품 메뉴 개발에 관한 연구 / 한국외식산업학회지 5 (1) : 9 ~ 25
6. [학술지(정기간행물)] - 조성진 / 2011 / 전통된장의 숙성기간에 따른 γ-Aminobutyric Acid(GABA), Isoflavone 함량 변화 / 한국식품영양과학회지 40 (4) : 557 ~ 564
7. [학술지(정기간행물)] - Kim, H. Y. / 2011 / Activation of nutrition labeling in food and restaurant industry for sodium reduction / Food Sci Industry 44 (1) : 28 ~ 38
3. [학술지(정기간행물)] - Chuyen, N. V. / 1998 / Antioxidative properties of products from amino acids or peptides in the reaction with glucose / Advances in Experimental Medicine Biology 434 : 201 ~ 212
4. [학술지(정기간행물)] - 한원희 / 2009 / 전라남도 특산품 육성을 위한 가공식품 메뉴 개발에 관한 연구 / 한국외식산업학회지 5 (1) : 9 ~ 25
6. [학술지(정기간행물)] - 조성진 / 2011 / 전통된장의 숙성기간에 따른 γ-Aminobutyric Acid(GABA), Isoflavone 함량 변화 / 한국식품영양과학회지 40 (4) : 557 ~ 564
7. [학술지(정기간행물)] - Kim, H. Y. / 2011 / Activation of nutrition labeling in food and restaurant industry for sodium reduction / Food Sci Industry 44 (1) : 28 ~ 38
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UCI(KEPA) : I410-ECN-0101-2014-326-001349926