Effects of ${\beta}-cyclodextrin$ Inclusion on the Flavor of Chungkookjang (Korean Traditional Fermented bean paste)

청국장 향미에 미치는 ${\beta}-cyclodextrin$의 포접 효과

  • Lee, In-Seon (Department of food Science and Nutrition, Yongin University) ;
  • Kim, Soon-Mi (Department of food Science and Nutrition, Gachongil College) ;
  • L. Kim, Hye-Young (Department of food Science and Nutrition, Yongin University)
  • 이인선 (용인대학교 식품영양학과) ;
  • 김순미 (가천길대학 식품영양과) ;
  • 김혜영B (용인대학교 식품영양학과)
  • Published : 2001.10.30


Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.