Preperation of Sweet Potato Doenjang using Colored Sweet Potato

• Bae, Jae-O (Dept. of Food Science & Technology, Graduate School, Woosuk University)
• Lee, Kyung-Jin (Dept. of Food Science & Technology, Graduate School, Woosuk University)
• Park, Jeong-Seob (Agri-Food Human Resource Development Institute, Jeonbuk Provincial Government)
• Choi, Dong-Seong (Dept. of Food Science & Technology, Graduate School, Woosuk University)

published in 2012. 9. 30

Abstracts

This study examined the manufacturing characteristics of sweet potato doenjang in order to gain a more efficient use of the sweet potato. Sweet potato(Sinwhangmi, Sinjami) koji(mixed sweet potato paste and soybean powder in a ratio of 1:1) was cultured with Aspergillus oryzae KCCM 11372 at $35^{\circ}C$ for 48 h. Sweet potato doenjang was fermented for 60 days using a sweet potato koji(20%, 45%) and steamed soybean(70%, 45%), with salt accounting for 10%. The glutamic acid content was determined to be much higher in sweet potato doenjang using Sinwhangmi koji(45%) and steamed soybean (45%), than that of general doenjang. The DPPH radical scavenging activity has the largest $EC_{50}$(0.9 mg) in sweet potato doenjang using Sinjami potatoes 45%. Sensory evaluation indicated a good preference for sweet potato doenjang using Sinwhangmi(45%) and steamed soybean(45%).

Keyword

• sweet potato
• koji
• fermented soybean paste
• deonjang
• antioxidative

Published Information

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Published Information of the Articles

Publisher	The Korean Society of Food and Nutrition
KJTK Publish Information	Volume 6. 2013. 1. 24
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