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Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

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Abstract

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

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Acknowledgements

This research was supported by Main Research Program (E0151700-03) of the Korea Research Food Institute (KFRI) funded by the Ministry of Science and ICT, Republic of Korea.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760, Republic of Korea

    Seon-Young Jeon, Yun-Mi Lee & Kwang-Ok Kim

  2. Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do, Republic of Korea

    Sang Sook Kim

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  1. Seon-Young Jeon
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  2. Yun-Mi Lee
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Jeon, SY., Lee, YM., Kim, S.S. et al. Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup. Food Sci Biotechnol 29, 45–53 (2020). https://doi.org/10.1007/s10068-019-00646-0

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