The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of Vitamin Contents and Organoleptic Characteristics in Powdered Cheongkukjang Dried by Different Drying Methods

건조방법에 따른 분말 청국장의 비타민 함량과 관능적 특성의 비교

  • Yang, Hak-Ryul (Research and Development Center, Segae FL Co. Ltd.) ;
  • Park, Sang-Soon (Research and Development Center, Segae FL Co. Ltd.) ;
  • Lee, Jang-Woo (Research and Development Center, Segae FL Co. Ltd.) ;
  • Lee, Keun-Bo (Dept. of Food Science and Nutrition, Yongin University) ;
  • Han, Myung-Kyu (Dept. of Food Science and Nutrition, Yongin University)
  • 양학렬 ((주)세계에프엘 부설연구소) ;
  • 박상순 ((주)세계에프엘 부설연구소) ;
  • 이장우 ((주)세계에프엘 부설연구소) ;
  • 이근보 (용인대학교 식품영양학과) ;
  • 한명규 (용인대학교 식품영양학과)
  • Published : 2009.06.30
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Abstract

Cheongkukjang is a traditional fermented soybean food in Korea that is used in the manufacture of functional foods. This study was conducted to assess vitamin contents and sensory qualities of powdered Cheongkukjang dried by oven drying, far-infrared drying and freeze drying. Vitamins $B_1$, $B_2$, $B_6$, E, niacin and pantothenic acid were detected using all drying methods. However, vitamin D was not detected in the oven drying samples, and was most prevalent($82.47{\mu}g$/100 g) in the far-infrared drying samples. The sensory characteristics included color, off flavor, salty taste, bitter taste, sweet taste, roasted taste and after-taste. Oven drying and freeze drying samples exhibited highest and lowest color scores(5.62 and 2.0, respectively). Oven drying samples also exhibited the highest roasted taste score(4.76), although not significantly different from far-infrared drying samples(4.0, p<0.05), while the score of freeze drying samples(2.38) was significantly different from the other methods(p<0.05). It is concluded that freeze drying is most suitable.

Keywords

References

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