Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 6
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- Pages.724-730
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Analysis of Characteristics and Aroma Pattern of Powdered Chungkookjang from Hot-Air and Freeze Drying
열풍 및 동결 건조 분말 청국장의 특성 및 향기 패턴 분석
- Lee, Hyo-Suk (Dept. of Farming Foster Section, Gongju City Agricultural Technology and Extension Services Center) ;
- Nam, Ha-Young (Dept. of Food Science and Technology, Chungnam National University) ;
- Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
- Published : 2006.12.28
Abstract
Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture,