한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제31권1호
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  • Pages.24-32
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  • 2018
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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퀴노아를 첨가한 청국장의 발효기간에 따른 품질 변화

Changes in Quality Characteristics of Cheonggukjang added with Quinoa during Fermentation Period

  • 이종숙 (대구과학대학교 식품영양조리학부) ;
  • 이미희 (대구과학대학교 식품영양조리학부) ;
  • 김정미 (대구과학대학교 식품영양조리학부)
  • Lee, Jong Suk (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Lee, Mi Hee (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Kim, Jung Mi (Division of Food & Nutrition and Cook, Taegu Science University)
  • 투고 : 2017.09.12
  • 심사 : 2017.11.07
  • 발행 : 2018.02.28
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초록

In this study, the quality characteristics of cheonggukjang with addition of different quinoa were investigated. We evaluated the quality and sensory characteristics of cheonggukjang, including the pH, amino nitrogen, slime contents, color value, and total aerobic bacteria. Moreover, The anti-oxidant activities were measured as total polyphenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD) activity. The pH and amino nitrogen content were noted to significantly increase during the fermentation period in all the samples. The slime content of cheonggukjang added with quinoa increased with increased fermentation time, but cheonggukjang with addition of 20% of quinoa was decreased. The L value and b value decreased significantly with increased fermentation time, but the a value increased significantly. The microbial tests of cheonggukjang with addition of quinoa showed that the aerobic micro-organisms count was 7.45~9.10 Log cfu/g. Total polyphenol contents increased in all groups during the fermentation period, and activity increased with an increased percentage of added quinoa. The DPPH radical scavenging activity and SOD-like activity of cheonggukjang (with addition of quinoa) were also significantly higher than those of the control. The sensory quality of quinoa 10% cheonggukjang was stronger in flavor, and taste, and demonstrated a higher level of overall acceptability, when compared to the other groups.

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피인용 문헌

  1. 콩의 볶음 조건에 따른 청육장의 이화학적 특성 연구 vol.35, pp.6, 2018, https://doi.org/10.7318/kjfc/2020.35.6.569