|
KMID : 1134820070360010065
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.65 ~ p.71
|
|
|
Quality and Functional Components of Commercial Chungkukjang Powders
|
|
Lee Hyo-Jin
Cho Sang-A
Shin Jin-Gi
Kim Jeong-Sang
Jeong Yong-Jin
Moon Kwong-Duck
Kwon Joong-Ho
|
|
|
Abstract
|
|
|
|
Five different commercial chungkukjang powders (A~E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter’s colors showed 70.01~77.22 for L value, 0.91~4.64 for a value and 23.72~31.00 for b value depending on the product. The microbial counts were 8.16~9.60 log CFU/g for aerobic bacteria, ~4.16 log CFU/g for yeasts & molds, and 1.07~3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89~2.41% and 2.83~7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108~302 ㎎% and 2.73~9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26~217.16 ㎍/g), daidzein (58.24~166.65 ㎍/g), genistin (2.66~55.68 ㎍/g), and glycitein (12.26~17.82 ㎍/g), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20’s and 30’s using 7-point scoring test, ranged from 3.20 to 4.05.
|
|
|
KEYWORD
|
|
|
commercial chungkukjang powders, amino acids, phenol, flavonoid, isoflavone, sensory quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|