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Metrics (View:52)- Physicochemical Characteristics of Soybean Pastes Containing Sword Bean
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작두콩 첨가 된장의 이화학적 특성
Received: Mar 30, 2009; Revised: Jun 10, 2009; Accepted: Jul 23, 2009
Published Online: Aug 31, 2009
Abatract
This study was carried out to analyse the physicochemical characteristics of soybean pastes with the sword beans and general soybean pastes. There was no difference in contents of general component (moisture contents, crude ash, crude fiber, crude fat) among the soybean pastes, but contents of crude protein was higher in J1, J2 compared to the others. Amylase activity was higher in J3, J4 adding the rice, and protease activity was higher in J1, J2 that has higher soybean contents than the others. Reducing sugar contents was higher in J3, J4 that has high amlyase activity with value of 8.53±0.45% and 8.36±1.05%, and amino-type nitrogen contents was higher in commercial soybean paste K5, K6 than other soybean pastes with value of 668.34±4.11 mg% and 642.64±2.05 mg% respectively.