땅콩 분말을 첨가한 청국장의 품질 특성
Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
1
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter’s color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.
Abstract
Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter’s color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.
참고문헌 (34)
- Park KY, "Asian Functional Foods", pp.555~596 (2005), CRC Press
- 박금순, "Slow Food 의 조리과학적 접근-전통발효음식 장류 중심으로-", 한국식품조리과학회지, 20(3), pp.317~334 (2004), 한국식품조리과학회
- Kim YT, "Screening and identification of the fibrinolytic bacterial strain from Chungkookjang", Microbiol Biotechnol Lett, 23, pp.1~5 (1995)
- Yoo JY, "Present status of industries and research activities of Korean fermented soybean products", Microorganism Industry, 23, pp.13~30 (1997)
- Okamato A, "Angiotensin I converting enzyme inhibitory activities of various fermented foods", Biosci Biotechnol Biochem, 59, pp.1147~1149 (1995)
- Takahashi C, "Possible antitumour promoting activity of components in Japanese soybean fermented food, Natto: effect on gap junctional interacelluar communication", Carcinogenesis, 16, pp.471~476 (1995)
- Iwai K, "Antioxidative functions of Natto, a kind of fermented soybeans: effect on LDL oxidation and lipid metabolism in cholesterol fed rats", J Agric Food Chem, 50, pp.3597~3601 (2002)
- Yoo CK, "Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from Chungkukjang", Microbiol Biotechnol Lett, 26, pp.507~514 (1998)
- Hosoi T, "Recent progress in treatment of osteoporosis", Nihon Ronen Igakkai Zasshi, 33, pp.240~244 (1996)
- 박정숙, "생약초(표고버섯, 더덕, 어성초)를 첨가한 청국장의 특성", 한국식품저장유통학회지, 17(3), pp.343~350 (2010), 한국식품저장유통학회
- 이재준, "천일염 함유 청국장의 항산화효과", 한국식품저장유통학회지, 16(2), pp.238~245 (2009), 한국식품저장유통학회
- 홍주연, "홍삼 및 복분자를 첨가한 청국장의 이화학적 특성", 한국식품저장유통학회지, 15(6), pp.872~877 (2008), 한국식품저장유통학회
- 주선종, "황기청국장의 발효 중 품질특성", 한국식품저장유통학회지, 14(4), pp.356~363 (2007), 한국식품저장유통학회
- 김순동, "다시마의 첨가가 청국장 발효와 품질특성에 미치는 영향", 한국식품저장유통학회지, 13(1), pp.95~101 (2006), 한국식품저장유통학회
- 박재희, "양파 첨가 청국장이 고콜레스테롤혈증 유발 흰쥐의 지질 및 항산화 대사에 미치는 영향", 한국식품영양과학회지, 37(10), pp.1244~1250 (2008), 한국식품영양과학회
- 이경애, "청국장 및 녹차, 쑥이 첨가된 청국장의 항혈전 활성", 미생물학회지, 43(4), pp.298~303 (2007), 한국미생물학회
- 홍성철, "더덕이 첨가된 청국장의 품질특성 변화", 한국식품저장유통학회지, 18(2), pp.171~177 (2011), 한국식품저장유통학회
- Park CH, "Review of the studies on the qualities in peanut", Korean J Crop Sci, 47s, pp.163~174 (2002)
- 임정대, "Isolation and Biological Activity of Resveratrol-3-O-B-D-glucoside in Transgenic Rehmannia glutinosa L. Transformed by Peanut Resveratrol Synthase Gene (RS3)", 한국약용작물학회지, 12(5), pp.406~414 (2004), 한국약용작물학회
- 김재용, "땅콩나물 분말 첨가가 대두요구르트의 품질 및 항산화능에 미치는 영향", 한국식품저장유통학회지, 20(2), pp.199~206 (2013), 한국식품저장유통학회
- Hwang JY, "Antioxidative activity of roasted and defatted peanut kernels", Food Research International, 34, pp.639~647 (2001)
- Wee JH, "Identification of 3-methoxy-4-hydroxybenzoic acid and 4-hydroxybenzoic acid with antioxidative and antimicrobial activity from Arachis hypogaea shell", Korean J Biotechnol Bioeng, 15, pp.464~468 (2000)
- Sekhon KS, "Variability in fatty acid composition in peanut. I. Bunch group", J Sci Food Agric, 23, pp.919~924 (1972)
- 김남숙, "추출된 옥수수유와 땅콩유로부터 Conjugated Linoleic Acid를 함유한 재구성지질의 효소적 합성 및 분석", 한국식품영양과학회지, 33(6), pp.1000~1005 (2004), 한국식품영양과학회
- Koh YH, "Inactivation of copper, zinc superoxide dismutase by the lipid peroxidation products malondialdehyde and 4-hydroxynonenal", J Biochem Molecular Biol, 32, pp.440~444 (1999)
- Inal ME, "Antioxidant enzyme activities and malondialdehyde levels related to aging", Clini Chimi Acta, 305, pp.75~80 (2001)
- Reaven PD, "Free Radicals in Diagnostic Medicine", pp.25~28 (1994), Plenum Press
- Neucere NJ, "Isolation of α-arachin, the major peanut globulin", Anal Biochem, 27, pp.15~24 (1969)
- Young CT, "The amino acid content of U.S. commercial peanut varieties", Proceedings of the American Peanut Research and Education Association, 10, pp.75~77 (1978)
- AOAC, "Official Method of Analysis", pp.257~261 (1995), Association of Official Analytical Chemists
- AOAC, "Official Method of Analysis of AOAC international", pp.145~147 (2005), Association of Official Analytical Chemists Inc
- Kim HY, "Isoflavone content and estrogen activity in arrowroot Puerariae radix", Food Sci Biotechnol, 12, pp.29~35 (2003)
- Waters Associates, "Analysis of amino acid by PICO-TAG system" (1990), Young-in Scientific Co., Ltd
- 이명예, "칡 이소플라본을 첨가한 청국장의 품질 특성 및 이소플라본 함량", 동아시아식생활학회지, 20(4), pp.543~550 (2010), 동아시아식생활학회