Quality Characteristics of Doenjang Added with Root Vegetables Powder

Paek, Hyun-Young; Kim, Jong-Hee; Kwak, Eun Jung

doi:10.17495/easdl.2019.8.29.4.326

Cited by 5 publications

(1 citation statement)

References 27 publications

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“…The questionnaire used in this study was developed from questionnaires used in previous studies [51][52][53][54][55][56][57][58][59][60]. Items included pistachio perception, pistachio rice cake purchasing behavior, pistachio rice cake popularization plan, and demographic characteristics.…”

Section: Questionnaire and Statistical Analysismentioning

confidence: 99%

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers

Han

Kwon

2023

Sustainability

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In recent years, the rice cake market has grown considerably in terms of research and development of products suitable for consumer needs and beneficial to health at the same time. Since the outbreak of COVID-19, the number of consumers consuming antioxidant-rich foods and immunity-boosting foods to improve health and promote healthy eating habits has increased. Pistachio rice cakes have been tested and found to be high in polyphenols, which have good antioxidant activity and strengthen the immune system. Therefore, research was conducted on pistachio rice cakes to develop safe, health functional, and sustainable food. In order to maximize the sales potential of pistachio rice cakes, a survey was conducted among Korean adults to investigate perception of pistachio, pistachio rice cake purchasing behavior, and popularization plans. Pearson’s correlation analysis was performed to examine the correlation between pistachio perception, pistachio rice cake purchasing behavior, and pistachio rice cake popularization measures, and they were found to have a close relationship. In addition, as a result of multiple regression analysis, perception and purchasing behavior of pistachio rice cake products were found to have a significant positive (+) effect on rice cake technology development, development of brand specializing in rice cakes, and cultivation of traditional rice cake experts. This study suggests that continuous research and development of food safety and sustainability of rice cakes are required, and it is expected to be utilized as basic data to form a research basis that can be a strategy for increasing sales in the rice cake industry.

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Section: Questionnaire and Statistical Analysismentioning

confidence: 99%

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers

Han

Kwon

2023

Sustainability

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Nutritional compositions and their retention rates of carrots by different cooking methods

Lee¹,

Chung²

2020

Korean J. Food Preserv.

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Proximate components and mineral contents of Daucus carota L. were investigated following cooking using 5 different methods (i.e., boiling, pan-roasting, stir-frying, deep-fat frying, and steaming), and their retention rates were also evaluated. Weight loss was evaluated in all cooked carrot samples, and significant difference in (p<0.05) proximate components and mineral contents were found upon variation in the cooking method. The highest protein, fat, and ash contents were detected in deep-fried carrots, while a high content was found in raw, boiled, and steamed carrots. In retention rates of carrot by cooking method, frying sifnificantly lowered 40.89%. Mineral (Na, Fe, Cu) retention rates were significantly lowered by boiling and steaming, resulting in rates of 70%. Carrots were cooked by using different methods and the retention rates of β-carotene and vitamin E according to cooking methods of carrots were investigated., In amino acid retention rates, deep-frying was lowest examined (Arg: 61.64%, Cys: 93.97%). Therefore, these data can be used as a basis for the processing of carrots.

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Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain

Seon

Park

Yang

2021

JKFN

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We isolated a bacterial strain with the highest protease activity from Korean traditional doenjang. From the analysis of the gene sequence of 16S rRNA, the isolated strain TSD was identified as Bacillus subtilis and was therefore named B. subtilis TSD. This strain showed maximal growth and the highest protease activity after 16 h at 37°C. The protease activity of B. subtilis TSD was stably maintained at a high level in the pH range of 5∼9 but gradually decreased with increasing sodium chloride (NaCl) concentration. Starter doenjang was prepared using B. subtilis TSD, and its quality and functional properties were compared with those of the control doenjang (without starter) after 30 days of fermentation. The content of amino-type nitrogen, a quality index of doenjang, was 278 mg% in the starter doenjang, which is more than 217 mg% seen in the control doenjang. The DPPH and ABTS radical scavenging and angiotensin-converting enzyme (ACE) inhibition activities of starter doenjang were higher than those of control doenjang.

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Quality Characteristics of Doenjang Added with Root Vegetables Powder

Cited by 5 publications

References 27 publications

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers

Nutritional compositions and their retention rates of carrots by different cooking methods

Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain

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