KMID : 1011620210370020093
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Korean Journal of Food and Cookey Science 2021 Volume.37 No. 2 p.93 ~ p.100
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Quality Characteristics and Acceptance of heonggukjang Made with Roasted Soybean
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Jung Geu-Lim
Yoon Hye-Hyun
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Abstract
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Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean.
Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roasted soybeans 25%, 50%, 75%, and 100%, respectively). The quality characteristics of Cheonggukjang samples were determined by measuring moisture contents, pH, salinity and ¡ÆBrix, Hunter color values, and through sensory evaluation(attribute difference and acceptance test).
Results: The moisture content was the highest in CON and showed to decrease as the proportion of roasted soybean increased. Meanwhile, as the proportion of roasted soybean increased, the pH, salinity, ¡ÆBrix increased but Hunter L, a, and b-value tended to decrease. The attribute difference test revealed that R50, R75 had the highest Cheonggukjang odor, sweetness, umami taste, Cheonggukjang flavor, savory flavor, roasted bean flavor, and savory after-taste.
however, R50 showed less darkness, bitterness, and viscosity than R75. In the consumer acceptance test, R50 was highly rated for color, taste, viscosity, and overall acceptance (p<0.01).
Conclusion: This study reported the changes of the sensory quality characteristics, and showed the improved consumer acceptance of Cheonggukjang made with roasted soybean.
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KEYWORD
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cheonggukjang, roasted soybean, quality characteristic, attribute difference test, acceptance
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