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KMID : 0665220140270020280
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 2 p.280 ~ p.286
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Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans
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Choi Seon-Jeong
Ko Hyeong-Min
Choi Won-Seok
Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS (228.6±8.8 ㎎%) was significantly reduced compared to that of CNS (350.1±13.7 ㎎%). Further, the total free amino acid content of CSS (10,123.3±301.4 ㎎%) was significantly increased compared to that of CNS (8,912.5±286.5 ㎎%). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.
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KEYWORD
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cheonggukjang, smoking, free amino acid, free sugar, organic acid
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