The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in the Quality Characteristics of Cheonggukjang prepared with Hazelnut

헤이즐넛 첨가에 따른 청국장의 품질 특성 변화

  • Kim, Jong-Duk (Dept. of food Science & Technology, Seoul National University of Science & Technology) ;
  • Yi, Young-Hyoun (Dept. of food Science & Technology, Seoul National University of Science & Technology) ;
  • Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University) ;
  • Kim, Dae-Hyun (Gyeongbuk Livestock Research Institute) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 김종덕 (서울과학기술대학교 식품공학과 대학원) ;
  • 이영현 (서울과학기술대학교 식품공학과) ;
  • 이난희 (대구한의대학교 한방식품조리영양학부) ;
  • 김대현 (경상북도 축산기술연구소) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2018.10.25
  • Accepted : 2018.12.11
  • Published : 2018.12.31
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Abstract

This research was conducted to investigate the changes in quality characteristics of cheonggukjang fermented with the addition of hazelnut (10, 20, 30 and 40%) including; water content, pH, hydrophilic and lipophilic substances, color, viscosity and angiotensin converting enzyme inhibition activity. There was no significant change in pH with the addition of hazelnut. The water content significantly decreased with the addition of hazelnut. Hazelnut was also found to brighten the color of cheonggukjang. L-value and b-value increased with the addition of cheonggjuang. There was an insignificant change in the a-value. There was a slight decrease in the content of hydrophilic with addition of hazelnuts. Where there was more than 20% addition of hazelnut to soybean, the viscous substance content in cheonggukjang decreased significantly. Angiotensin converting enzyme inhibitory activity increased proportionally to the amount of hazelnut added. It was identified that the addition of 40% of hazelnut made its angiotensin converting enzyme inhibitory activity 10% point higher than that of control. These results suggests that the addition of hazelnut makes it possible to produce cheongkukjang of excellent angiotensin converting enzyme inhibitory activity.

Keywords

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Fig. 1. Changes in moisture content and pH of cheonggukjang by addition of hazelnut.

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Fig. 2. The photograph of cheonggukjang by addition of hazelnut.

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Fig. 3. Changes in hydrophilic and lipophilic substances of cheonggukjang by addition of hazelnut.

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Fig. 4. Changes in the viscous substances of cheonggukjang by addition of hazelnut.

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Fig. 5. Changes in ACE inhibition rate of cheonggukjang by addition of hazelnut.

Table 1. Changes in surface color of cheonggukjang by addition of hazelnut

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