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Properties of Cheonggukjang Tablet Prepared with Medicinal Herb Extracts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.149-155
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.149
 Title & Authors
Properties of Cheonggukjang Tablet Prepared with Medicinal Herb Extracts
Park, Jung-Suk; Na, Hwan-Sik;
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 Abstract
Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.
 Keywords
Cheonggukjang tablet;Lentinus edodes;Codonopsis lanceolata;Houttuynia cordata Thunb.;
 Language
Korean
 Cited by
1.
어성초 분말을 첨가한 국수의 품질특성,박우포;

한국식품저장유통학회지, 2014. vol.21. 1, pp.34-39 crossref(new window)
1.
Quality characteristics of noodles added with Houttuynia cordata Thunb. powder, Korean Journal of Food Preservation, 2014, 21, 1, 34  crossref(new windwow)
2.
Effect of Houttuynia cordata Thunb. Powder on the Quality Characteristics of Bread, Korean Journal of Food Science and Technology, 2015, 47, 1, 75  crossref(new windwow)
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