Changes in the Quality Characteristics and Antioxidative Activities of Cheonggukjang prepared Using Hazelnut

개암 첨가가 청국장의 품질과 항산화 활성에 미치는 영향

  • Choi, Won-Seok (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 최원석 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 한방식품조리영양학부) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2017.07.21
  • Accepted : 2017.09.28
  • Published : 2017.12.31


This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.


Supported by : 중소기업청


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