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KMID : 1011620210370020093
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 2 p.93 ~ p.100
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Quality Characteristics and Acceptance of heonggukjang Made with Roasted Soybean
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Jung Geu-Lim
Yoon Hye-Hyun
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Abstract
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Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean.
Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roasted soybeans 25%, 50%, 75%, and 100%, respectively). The quality characteristics of Cheonggukjang samples were determined by measuring moisture contents, pH, salinity and °Brix, Hunter color values, and through sensory evaluation(attribute difference and acceptance test).
Results: The moisture content was the highest in CON and showed to decrease as the proportion of roasted soybean increased. Meanwhile, as the proportion of roasted soybean increased, the pH, salinity, °Brix increased but Hunter L, a, and b-value tended to decrease. The attribute difference test revealed that R50, R75 had the highest Cheonggukjang odor, sweetness, umami taste, Cheonggukjang flavor, savory flavor, roasted bean flavor, and savory after-taste.
however, R50 showed less darkness, bitterness, and viscosity than R75. In the consumer acceptance test, R50 was highly rated for color, taste, viscosity, and overall acceptance (p<0.01).
Conclusion: This study reported the changes of the sensory quality characteristics, and showed the improved consumer acceptance of Cheonggukjang made with roasted soybean.
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KEYWORD
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cheonggukjang, roasted soybean, quality characteristic, attribute difference test, acceptance
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