This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.

• 최희은(한국교통대학교 식품공학과) | Hee-Eun Choi (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 유범석(한국교통대학교 식품공학과) | Beom-Seok Ryu (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 최호민(세광고등학교) | Ho-min Choi (Sekwang High School, Seowongu, Cheongju 28621, Korea)
• 김준협(세광고등학교) | Jun-Hyub Kim (Sekwang High School, Seowongu, Cheongju 28621, Korea)
• 정성모(세광고등학교) | Seong-Mo Cheong (Sekwang High School, Seowongu, Cheongju 28621, Korea)
• 이난희(대구한의대학교 한방식품조리영양학부) | Nan-Hee Lee (Dept. of Food Science and Nutrition, Daegu Hanny University, Gyeongsan 38578, Korea)
• 김나율(한국교통대학교 식품공학과) | Na-Yul Kim (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author