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Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup

Title
Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup
Authors
Jeon, Seon-YoungLee, Yun-MiKim, Sang SookKim, Kwang-Ok
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2020
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link

2092-6456JCR Link
Citation
FOOD SCIENCE AND BIOTECHNOLOGY vol. 29, no. 1, pp. 45 - 53
Keywords
Acid-hydrolyzed vegetable proteinEnzyme-hydrolyzed vegetable proteinFlavor enhancerDoenjang soupConsumer acceptability
Publisher
KOREAN SOCIETY FOOD SCIENCE &

TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Document Type
Article
Abstract
Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers' responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.
DOI
10.1007/s10068-019-00646-0
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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