.png){kind=icon}
.png){kind=icon}
Return
Demonstrating Cheese Whey Supplementation as a Viable Food Ingredient in the Production of Traditional Korean Soy Sauce
.png){kind=icon}
OA
AI
J
C
Y
D
R
S
DOI：10.1155/jfbc/4695012.png)
.png){kind=icon}
.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
This study investigated the potential of using whey as a raw material for producing traditional Korean soy sauce. By incorporating whey into the soy sauce production process, we aimed to enhance both whey utilization and the quality of the soy sauce. Various whey ratios were tested to evaluate their effects on physicochemical properties, microbial populations, and antioxidant activity. Thirteen Meju samples were analyzed to determine the correlation between amino nitrogen content and enzyme activity. During fermentation, lactose content decreased, and regression analysis revealed a correlation between lactose and amino nitrogen levels, indicating that an amino nitrogen concentration of at least 284.23 mg/100 g is required to achieve a 50% reduction in lactose content. As the amount of whey added and the fermentation period increased, pH and lactose content decreased, while sugar content, titratable acidity, and free amino acid levels increased. Bacterial counts rose with the extended fermentation period but declined after 30 days. As the amount of whey added increased, polyphenol content rose by 188%–491% compared to the group without whey, and DPPH scavenging activity increased by 39%–161%. Using whey as the brewing water in soy sauce production resulted in a reduction of lactose by microorganisms in Meju and an increase in the free amino acid content in the final product. Therefore, whey has been confirmed as a viable raw material for soy sauce production.
Keywords:
antioxidants
fermentation
Korean soy sauce
Meju
whey
AI Summary
Key information extracted from the uploaded paper, including a brief overview, abstract, background, key highlights, visual analysis, and future outlook.
Journal
IF:
4.2
Papers:
3.9K
Citations:
1.0W
Organization
Cited Papers