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Four types of Doenjang were prepared from 100% (w/w) defatted soybean (DFS), a mixture of 80% (w/w) defatted soybean and 20% (w/w) glasswort (DFS-G), a mixture of 80% (w/w) defatted soybean and 20% (w/w) rice (DFS-R), or a mixture of 60% (w/w) defatted soybean, 20% (w/w) glasswort and 20% (w/w) rice (DFS-GR). Maturity of the DFS-G doenjang was the highest, which was proportional to total amino acid content. Antioxidative compounds and total amino acids were relatively higher in the doenjang with glasswort (DFS-G, DFS-GR) than those in the other preparations (DFS, DFS-R). Succinic and pyroglutamic acid were relatively higher but levulinic acid was relatively lower in the doenjang with glasswort compared to those in the others. Mn, Fe, Zn, and Al were relatively higher in the doenjang with glasswort compared to those in the others. Volatile organic compounds were differently produced depending on doenjang type and influenced definitely by addition of glasswort and rice. Some bacterial communities responsible for meju fermentation were changed during ripening for doenjang whereas others were conserved.

journal of food science and engineering

Chemical and Biochemical Characterization of Doenjang (Korean Soy Paste) Supplemented with Glasswort (Salicornia herbacea L.) and Rice (Oryza sativa L.)