Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

연잎분말을 첨가한 된장소스의 이화학적 품질 특성

  • Han, Hye-Young (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Lee, Seung-Ju (Dept. of Culinary and Food Service Management, Sejong University)
  • 한혜영 (세종대학교 조리외식경영학과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2017.01.23
  • Accepted : 2017.03.22
  • Published : 2017.04.30
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Abstract

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

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References

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