|
KMID : 1134820110400121675
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 12 p.1675 ~ p.1679
|
|
|
Improving the Functional Quality of Kochujang Added with Red Ginseng and Fermented Wild Herbal Extract
|
|
Youn Kum-Ju
Kim Ji-Young
Yeo Hye-Reem
Jun Mi-Ra
|
|
|
Abstract
|
|
|
|
To improve the quality and palatability of Kochujang, the physicochemical properties, antioxidant capacity, and sensory evaluation of Kochujang were assessed when red ginseng and wild herbal extract were added during fermentation. This study investigated the antioxidant capacities of general Kochujang (GK) and Kochujang prepared with red ginseng and fermented wild herbal extract (RGK) by employing various in vitro antioxidant assays such as DPPH and FRAP assays. Inhibition of lioxygenase (LOX) activity was also investigated. RGK exhibited significant antioxidant effects compared to control in DPPH, FRAP, and LOX assays. The LOX inhibitory activity of RGK (68.68±3.37%) at 100 μg/mL was markedly higher than those of GK (31.21±2.64%) and NDGA (positive control, 30.54±1.36%). All concentrations of RGK showed significantly higher FRAP activities than that of GK. The addition of red ginseng and fermented wild herbal extract exhibited better sensory characteristics in terms of color, flavor, taste and overall preference. We concluded that RGK improves not only functional properties but also sensory properties as well.
|
|
|
KEYWORD
|
|
|
Kochujang, red ginseng, wild herbal extract, antioxidant, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|