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KMID : 0665220090220020192
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 2 p.192 ~ p.198
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Comparison of Vitamin Contents and Organoleptic Characteristics in Powdered Cheongkukjang Dried by Different Drying Methods
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Yang Hak-Ryul
Park Sang-Soon
Lee Jang-Woo
Lee Keun-Bo
Han Myung-Kyu
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Abstract
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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 , , , 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(/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.
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KEYWORD
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powdered Cheongkukjang, oven drying, far-infrared drying, freeze drying
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