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Changes in Fatty Acid Composition and Sensory Characteristics of Cheonggukjang by Addition of Walnut

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

  • Park, Hwa-Young (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Hee-Eun (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Jo, Young-In (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 박화영 (한국교통대학교 식품공학과) ;
  • 최희은 (한국교통대학교 식품공학과) ;
  • 조영인 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2016.08.09
  • Accepted : 2016.09.28
  • Published : 2016.10.31

Abstract

The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

Acknowledgement

Supported by : 한국교통대학교

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