지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
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.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (60)
참고문헌 신청
Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)
Chang JH, Shim YY, Kim SH, Chee KM, Cha SK. Fibrinolytic and immuno-stimulating activities of Bacillus spp. strains isolated from cheonggukjang. Korean J. Food Sci. Technol. 37: 255-260 (2005)
Choi HK, Lim YS, Kim YS, Park SY, Lee CH, Hwang KW, Kwon DY. Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times. Food Chem. 106: 564-568 (2008a)
Choi UK, Kim MH, Lee NH, Jeong YS, Kwon OJ, Kim YC, Hwang YH. The characteristics of cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans. Food Sci. Biotechnol. 16: 734-739 (2007)
Choi YH, Lim H, Heo MY, Kwon DY, Kim HP. Anti-inflammatory activity of the ethanol extract of Chungkukjang, Korean fermented bean: 5-lipoxygenase inhibition. J. Med. Food 11: 539-543 (2008b)
Chang JH, Shim YY, Kim SH, Chee KM, Cha SK. Fibrinolytic and immuno-stimulating activities of Bacillus spp. strains isolated from cheonggukjang. Korean J. Food Sci. Technol. 37: 255-260 (2005)
Choi HK, Lim YS, Kim YS, Park SY, Lee CH, Hwang KW, Kwon DY. Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times. Food Chem. 106: 564-568 (2008a)
Choi UK, Kim MH, Lee NH, Jeong YS, Kwon OJ, Kim YC, Hwang YH. The characteristics of cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans. Food Sci. Biotechnol. 16: 734-739 (2007)
Choi YH, Lim H, Heo MY, Kwon DY, Kim HP. Anti-inflammatory activity of the ethanol extract of Chungkukjang, Korean fermented bean: 5-lipoxygenase inhibition. J. Med. Food 11: 539-543 (2008b)
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