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In this study, the quality characteristics of cheonggukjang with addition of different quinoa were investigated. We evaluated the quality and sensory characteristics of cheonggukjang, including the pH, amino nitrogen, slime contents, color value, and total aerobic bacteria. Moreover, The anti-oxidant activities were measured as total polyphenol content, 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD) activity. The pH and amino nitrogen content were noted to significantly increase during the fermentation period in all the samples. The slime content of cheonggukjang added with quinoa increased with increased fermentation time, but cheonggukjang with addition of 20% of quinoa was decreased. The L value and b value decreased significantly with increased fermentation time, but the a value increased significantly. The microbial tests of cheonggukjang with addition of quinoa showed that the aerobic micro-organisms count was 7.45~9.10 Log cfu/g. Total polyphenol contents increased in all groups during the fermentation period, and activity increased with an increased percentage of added quinoa. The DPPH radical scavenging activity and SOD-like activity of cheonggukjang (with addition of quinoa) were also significantly higher than those of the control. The sensory quality of quinoa 10% cheonggukjang was stronger in flavor, and taste, and demonstrated a higher level of overall acceptability, when compared to the other groups.
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참고문헌 (42)
참고문헌 신청
안용근 / 2011 / 청국장 발효시의 성분 변화 및 펩티드의 생성 / 한국식품영양학회지 24(1):124~131
백지은 / 2014 / 콩 품종별 발효기간에 따른 청국장의 이화학적 특성 / 한국식품영양학회지 27(4):742~750
백낙민 / 2012 / 발아콩으로 제조한 청국장의 발효 및 품질특성 / 한국식품저장유통학회지 19(4):547~553
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 181:1199~1200
Byun MW / 2002 / Effect of gamma irradiation on the physiological activity of Korean soybean, fermented foods, chungkookjang and doenjang / Radiat Phys Chem 64:245~248
백지은 / 2014 / 콩 품종별 발효기간에 따른 청국장의 이화학적 특성 / 한국식품영양학회지 27(4):742~750
백낙민 / 2012 / 발아콩으로 제조한 청국장의 발효 및 품질특성 / 한국식품저장유통학회지 19(4):547~553
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 181:1199~1200
Byun MW / 2002 / Effect of gamma irradiation on the physiological activity of Korean soybean, fermented foods, chungkookjang and doenjang / Radiat Phys Chem 64:245~248
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