부산대학교 도서관

This study examined the quality characteristics of Byeolmijang prepared several roasted whole grain powder (oat, brown rice, black soybean, corn) for 8 weeks. To accomplish these, the quality characteristics such as pH, reducing sugar, moisture contents, total microbial flora counts, amino-type nitrogen content, total polyphenol content, and antioxidant activity, sensory evaluation were determined. The pH decreased and the total acidity increased dramatically from 0.41∼0.48% to 1.67∼2.24% during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period. But, there was no differencs in moisture content. As the doenjang fermentation progressed, the content of reducing sugar decreased, in particular, brown rice sample decreased significantly than the other samples. The total polyphenol of all samples increased in the fermentation period. DPPH and ABTS radical scavenging activities were also increased during 8 weeks fermentation period, especially corn sample had the highest levels. There was no significant difference in sensory evaluation. So, by adding roasted corn powder, it can enhance function of Byeolmijang.