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Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus
Author(s) -
SHIEH Y. S. CAROL,
BEUCHAT L. R.,
WORTHINGTON R. E.,
PHILLIPS R. D.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10116.x
Subject(s) - rhizopus oligosporus , aspergillus oryzae , fermentation , food science , chemistry , rhizopus oryzae , rhizopus
Studies were made to determine and compare physical and chemical changes occurring during 90 days of fermentation of miso‐like products containing peanuts and soybeans as well as a combination of these oilseeds. Two koji molds ( Aspergillus oryzae and Rhizopus oligosporus ) and two levels of NaCl (6 and 12%) were evaluated. The L color values decreased more rapidly in misos containing A. oryzae koji compared to misos containing R. oligosporus koji and changes occurred earlier in low‐salt formulae than in high‐salt formulae. The type of mold koji had no apparent effect on changes in viscosity. The free fatty acid content of misos increased dramatically during the first 4 days of fermentation. Misos containing A. oryzae koji had higher soluble nitrogen and free amino acid content in the final product than did those containing R. oligosporus kojis. Peanut miso products had higher soluble nitrogen contents than did respective soybean products; however, the type of oilseed had little effect on accumulation of free amino acids.