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标题：Properties of the novel products of miso developed using sesame flour
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作者：Sadako TAKASAKI ; Ikumi KOUDA ; Morio ISHIKAWA 等
期刊名称：日本醸造協会誌
印刷版ISSN：0914-7314
电子版ISSN：2186-4012
出版年度：2010
卷号：105
期号：11
页码：749-758
DOI：10.6013/jbrewsocjapan.105.749
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：We prepared two novel products of miso using sesame flour. The first is sesame flour miso for which 20% of the rice–koji was replaced with sesame flour; the second is sesame flour–koji miso for which 20% of the rice–koji was replaced with sesame flour koji cultured with Asp. niger . The water content of the sesame flour miso was as high as that of rice–koji miso, and the nitrogen content of miso ranked in the order of the sesame flour miso, rice–koji miso, and sesame flour–koji miso. The sesame flour–koji miso was rich in amino acids; particularly, the glutamic acid and aspartic acid showed values double that of other miso. The pH of sesame flour–koji miso indicated the lowest value, and the values of acidity at I,II of the sesame flour–koji miso are about 1.7–1.8 times as high as for other miso. The content of total polyphenols of the sesame flour–koji miso indicated about 1.6 times the value of rice–koji miso. In addition, DPPH redical scavenging activities and SOD activities of the sesame flour–koji miso were high. During fermentation, the miso developed using sesame flour increased its antioxidation activity. Moreover, a high correlation was also observed between the content of the total polyphenols and the radical scavenging activity. Although the color of the sesame flour–koji miso was dark, the sesame flour–koji miso was not judged inferior in sensory evaluation points compared with rice–koji miso. These results suggest the possibility of applying the novel miso products developed using sesame flour.