|
KMID : 0665220170300061229
|
|
Korean Journal of Food and Nutrition
2017 Volume.30 No. 6 p.1229 ~ p.1234
|
|
|
Changes in the Quality Characteristics and Antioxidative Activities of Cheonggukjang prepared Using Hazelnut
|
|
Choi Won-Seok
Lee Nan-Hee
Choi Ung-Kyu
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.
|
|
|
KEYWORD
|
|
|
Cheonggukjang, hazelnut, flavonoid, polyphenol, DPPH radical scavenging activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|