Properties of the novel products of miso developed using sesame flour, and these health promotion functions

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We prepared two novel products of miso using sesame flour. The first is sesame flour miso, the second is sesame flour-koji miso. Two types of miso are not inferior in the sensory evaluation points compared with rice-koji miso. The content of total polyphenols of these misos and DPPH radical scavenging activities increased during fermentation, and indicated higher values compared with rice-koji miso. These results suggested the possibility to apply the novel miso products developed using sesame flour.