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Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans

훈연 처리한 콩으로 제조한 청국장의 관능특성 변화

  • Choi, Seon-Jeong (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Ko, Hyeong-Min (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Food Nutrition and Cook, Daegu Science University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 최선정 (한국교통대학교 식품공학과) ;
  • 고형민 (한국교통대학교 식품공학과) ;
  • 최원석 (한국교통대학교 식품공학과) ;
  • 이난희 (대구과학대학교 식품영양조리과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2014.01.06
  • Accepted : 2014.04.14
  • Published : 2014.04.30

Abstract

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

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