Quality Characteristics of Natto Made by Different Ingredients.
- Author:
Sung Cheon OH
1
;
Jung Soon CHO
;
Hae Young NAM
Author Information
1. Food Technical Research Institute, Daewon Science College, Korea.
- Publication Type:Original Article
- Keywords:
Natto;
proximate composition;
texture characteristics;
sensory evaluation
- MeSH:
Adhesiveness;
Asian Continental Ancestry Group;
Bacillus;
Calcium;
Garlic;
Hardness;
Humans;
Mastication;
Minerals;
Panax;
Soy Foods*;
Soybeans;
Viscosity
- From:Journal of the Korean Dietetic Association
2000;6(2):117-124
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto(S1), 2% garlic Natto(S2), 2% ginseng Natto(S3) and blacksoybean Natto(S4) were prepared. The proximate composition revealed the most moisture content in S2 among the all samples. The most crude protein, crude fat and ash were found in S4. The non-fibrous and fiber contents were the most in S1 and S3. In the texture characteristics, hardness and gumminess were the highest in S4. The highest springness and cohesiveness were found in S1. Adhesiveness and chewing were the best in S2 and S3. The minerals composition revealed the most calcium content in S3 among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91~48.47%). In the sensory evaluation, S3 showed the best preference, appearance and color. In the aspects of taste and texture, S4 was mostly preferred. Flavor and viscosity of S2 were the best among the all samples. The general soybean Natto(S1) without any addition showed low values in most examinations and tests. In the sensory evaluation, S3 has the best overall acceptability among the all experimental Nattos.
