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황기 및 표고버섯 첨가 간장의 숙성 기간별 품질특성 및 항산화 활성 KCI 등재 SCOPUS
Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)
pp.467-474
This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.
