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KMID : 0903519980410050377
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 5 p.377 ~ p.383
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Physicochemical Properties of Traditional Chonggugjang Produced in Different Regions
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홍선표/Hong, Sun Pyo
김진숙/장창문/유선미/최정숙/박홍주/Kim, Jin Sook/Chang, Chang Moon/Yoo, Seon Mi/Choe, Jeong Sook/Park, Hong Ju
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Abstract
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This study was undertaken to obtain the fundamental data for improving the quality of Korean traditional chonggugjang. To compare the physicochemical properties of traditional chonggugjang produced in different regions, sixty-seven chonggugjang samples collected at nine provinces were analyzed. The average moisture, protein, fat, non-fibrous carbohydrate, fiber, ash, amino nitrogen contents and pH value of collected chonggugjang samples were 55.0%, 17.6%, 3.3%, 13.3%, 4.9%, 5.8%, 0.23%, and 7.21, respectively. The average fatty acid compositions of chonggugjang were 53.8% for linoleic, 21.1% for oleic, 12.4% for palmitic, 9.0% for linolenic, and 3.7% for stearic acid. Traditional chonggugjang contained large amounts of glutamic acid, aspartic acid, and leucine, but less than 0.2% of cysteine and methionine. The average free sugar content was 3.3%, and the dominant free sugar among them were sucrose and galactose. The total average organic acid content of the samples analyzed was 883.0 ㎎% and citric, acetic, latic, malonic, succinic, formic, tartaric acid were also detected. The Hunter´s color L, a, and b values of samples were 49.1, 7, 2, and hardness was 8.3 ㎏/Φ20 ㎜.
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