퀴노아를 첨가한 청국장의 발효기간에 따른 품질 변화

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 1호
ㆍ저자명 : 이종숙, 이미희, 김정미

목차

Abstract
서 론
1. 실험재료
2. 청국장 및 청국장 추출물 제조
3. pH 및 아미노태 질소 함량 측정
4. 점질물 생성량 측정
5. 색도 측정
6. 총균수 측정
7. 총 폴리페놀 함량 측정
8. DPPH 라디컬 소거능 측정
9. SOD 유사활성 측정
10. 관능검사
11. 통계 처리
결과 및 고찰
1. pH 및 아미노태 질소 함량
2. 점질물 생성량 변화
3. 색도 변화
4. 총균수 변화
5. 총폴리페놀 함량
6. 항산화 활성
7. 관능검사
요약 및 결론
References

영어 초록

In this study, the quality characteristics of cheonggukjang with addition of different quinoa were investigated. We evaluated the quality and sensory characteristics of cheonggukjang, including the pH, amino nitrogen, slime contents, color value, and total aerobic bacteria. Moreover, The anti-oxidant activities were measured as total polyphenol content, 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD) activity. The pH and amino nitrogen content were noted to significantly increase during the fermentation period in all the samples. The slime content of cheonggukjang added with quinoa increased with increased fermentation time, but cheonggukjang with addition of 20% of quinoa was decreased. The L value and b value decreased significantly with increased fermentation time, but the a value increased significantly. The microbial tests of cheonggukjang with addition of quinoa showed that the aerobic micro-organisms count was 7.45~9.10 Log cfu/g. Total polyphenol contents increased in all groups during the fermentation period, and activity increased with an increased percentage of added quinoa. The DPPH radical scavenging activity and SOD-like activity of cheonggukjang (with addition of quinoa) were also significantly higher than those of the control. The sensory quality of quinoa 10% cheonggukjang was stronger in flavor, and taste, and demonstrated a higher level of overall acceptability, when compared to the other groups.

참고 자료

없음