Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia

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概要

• 論文の詳細を見る

• The enzyme activities of Aspergillus oryzae on koji (malted rice) and Neurospora intermedia on S-oncom and O-oncom (fermented soybeans and okara with N. intermedia, respectively) were compared. The major enzymes of N. intermedia were different from those of A. oryzae, and the enzyme activities of O-oncom were extremely higher than those of S-oncom. S_5-Miso, S_<10>-miso and S_9O_1-miso replacing 50% or 100% of steamed soybeans with S-oncom or a 9:1 mixture of S-oncom and O-oncom, respectively, were prepared to supplement the enzyme action of koji. The chemical components of those miso were almost the same as those of soybean-miso (C-miso). The miso soups prepared with S_5-miso, S_<10>-miso and S_9O_1-miso were all considered to be more palatable and pleasant-tasting than the soup prepared with C-miso, and their flavor was preferred in the same degree as that of T_5-miso using 50% tempeh, the soybeans fermented with Rhizopus oligosporus. Scavenging activities of DPPH and O_2 and antimutagenicity of the 70% ethanol extract from those miso were higher than those of hot-water extract, and the activities of S_9O_1-miso were the highest. The isoflavone-aglycons and brownish color of S_9O_1-miso were higher than those of C-miso. The higher contents of isoflavone-aglycons and melanoidines of S_9O_1-miso might contribute to their higher antioxidant activity and antimutagenicity. From these results, S_9O_1-miso has potential as a healthier alternative to C-miso in terms of taste and health benefits.

著者

• MATSUO Masako

  Faculty of General Education, Gifu Women's University

• Matsuo Masako

  Faculty Of Home Science Gifu Women's University

• Matsuo Masako

  Faculty Of General Education Gifu Women's University

関連論文

• Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia
• Preparation and Preferences of Peanut-Tempeh, Peanuts Fermented with Rhizopus oligosporus
• Preparations of Tasty Imprved Defatted Soybean Ontjoms (Fermented Products with Neurospora intermedia)
• Antioxidant Activity of Hydrophilic Compounds of Defatted Soybean Fermented with Neurospora intermedia (D-Ontjom)
• In Vivo Antioxidant Activity of Methanol Extract from Quinoa Fermented with Rhizopus oligosporus
• Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso
• Hydrophilic Antimutagens in Fermented Defatted Soybeans with Neurospora intermedia (D-Oncom)
• Saccharification of Okara Fiber by Plant Dietary Fiber Hydrolases
• Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity
• Plasma Cholesterol Reduction by Defatted Soy Ontjom (Fermented with Neurospora intermedia) in Rats Fed a Cholesterol-free Diet
• Preference of Female Students for "Tempe" Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios

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