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한국식품과학회지
→ 한국식품과학회지2021 ; 53(2): 126-132
Quality characteristics and antioxidant activities of cheonggukjang prepared with soybean and lotus seeds
Hyo-Won Jeon1, Sanjeev Kumar Dhungana2, and Il-Doo Kim3,*
1Korea Natural Food Association 2Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration 3International Institute of Agricultural Research and Development, Kyungpook National University
ABSTRACT
Cheonggukjang (CGJ) is a famous traditional Korean food that is typically produced by fermenting steamed soybean seeds and has a unique flavor and taste. The objective of this study was to evaluate the effect of addition of lotus seeds on the quality and antioxidant activities of CGJ. Color value, 1,1-diphenly-2-picrylhydrazyl radical scavenging potential, and the amounts of total polyphenol, total flavonoid, mineral, and free amino acid were evaluated. The CGJ sample produced with lotus alone or a mixture of soybean and lotus produced in Korea showed relatively high antioxidant potential. The amount of essential and total free amino acids was also high in the sample prepared with lotus seeds grown in Korea. On the other hand, the total mineral content was low in the lotus-based samples. The results indicated that a mixture of an equal proportion of soybean and lotus seeds could be a good option to prepare nutritious CGJ.
KEYWORD
antioxidant potential, cheonggukjang, lotus seed, quality characteristic
한국식품과학회지 2021 Apr; 53(2): 126 - 132
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