Physicochemical Characteristics of Functional Fast-Aged Soybean Paste supplemented with Root Vegetable Powder

This study was conducted to present basic data for the development of functional soybean paste by comparing and analyzing changes in chemical quality characteristics and antioxidant activity by manufacturing functional fast-aged soybean paste with root vegetable powder, a traditional fermented food, and the results are as follows. The pH maintained a weak acidity in the range of 5.19–5.40, and the moisture content was significantly higher in the root vegetable addition group than in the control group (p<0.001). In terms of salinity, the sample groups maintained a low overall level (0.56–0.97%), and in terms of chromaticity, the L value was higher in the ginseng (GSD) and garlic (GLD) addition group than in the control group, and the b value was highest in the GSD to which ginseng powder was added. The total phenol content was higher in all of the added samples group than in the control group, and the highest value was found in the GSD, and the overall ABTS radical scavenging ability showed higher antioxidant activity in the root vegetable addition group than in the control group (p<0.05). Since the garlic additive GLD has high taste, aroma, and overall preference, it is highly likely to be used in the development of soybean paste considering both quality and functionality in the future, and based on this study, systematic and continuous research is judged to be needed to manufacture various fast-aged by adding functionally excellent additives.