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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.12
- 수록면
- 1,229 - 1,234 (6page)
- DOI
- 10.9799/ksfan.2017.30.6.1229
이용수
초록· 키워드
오류제보하기
This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.
Key words: Cheonggukjang, hazelnut, flavonoid, polyphenol, DPPH radical scavenging activity
목차
등록된 정보가 없습니다.
참고문헌 (23)
참고문헌 신청
Anesini C / 2008 / Total polyphenol content and antioxidant capacity of commercially available tea(Camellia sinensis)in Argentina / J Agric Food Chem 56:9225~9229
Anna P / 2014 / Evaluation of aluminium complexation reaction for flavonoid content assay / Food Analyt Methods 7:1776~1782
송윤희 / 2009 / 청국장분말 첨가 발아현미 쿠키의 품질특성 및 최적화 / 한국식생활문화학회지 24(3):321~330
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 181:1199~1200
Cho YJ / 2000 / Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023 / J Korean Soc Agr Chem Biotechnol 43:247~252
Anna P / 2014 / Evaluation of aluminium complexation reaction for flavonoid content assay / Food Analyt Methods 7:1776~1782
송윤희 / 2009 / 청국장분말 첨가 발아현미 쿠키의 품질특성 및 최적화 / 한국식생활문화학회지 24(3):321~330
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 181:1199~1200
Cho YJ / 2000 / Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023 / J Korean Soc Agr Chem Biotechnol 43:247~252
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