된장 추출물 첨가 푸딩의 품질특성 = Quality Characteristics of Pudding with the Addition of Doenjang Extract

다국어 초록 (Multilingual Abstract)

This study investigated the quality characteristics of puddings prepared with different levels of soybean Doenjang extract (DE). DE was added at levels of 0%, 5%, 10%, and 15% (w/w) based on the total weight and designated as Control, DE05, DE10, and DE15, respectively. The pH, sugar content, and salinity of pudding increased significantly with higher DE addition levels (p<0.05). Lower lightness, higher redness and yellowness were observed in the pudding samples with higher levels of DE (p<0.05). The transmittance of the DE10 and DE15 groups was significantly lower than that of the control, showing values of 0.65%T and 0.63%T, respectively (p<0.05). The syneresis and moisture content significantly increased as the level of DE addition increased (p<0.05). Texture analysis showed that hardness, cohesiveness, gumminess, and chewiness decreased significantly as the level of DE addition increased (p<0.05). The total phenolic and flavonoid contents, as well as the DPPH and ABTS radical scavenging activities, increased with higher levels of DE addition (p<0.05). In the liking test, the DE15 and control groups showed the highest overall liking score (p<0.05).