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KMID : 0665220180310060926
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.926 ~ p.932
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Changes in the Quality Characteristics of Cheonggukjang prepared with Hazelnut
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Kim Jong-Duk
Yi Young-Hyoun
Lee Nan-Hee
Kim Dae-Hyun
Choi Ung-Kyu
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Abstract
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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.
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KEYWORD
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cheonggukjang, hazelnut, viscous substances, angiotensin converting enzyme inhibition activity
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