Quality and Functional Components of Commercial Chungkukjang Powders

시판 청국장 분말제품의 품질 및 기능성분

  • Lee, Hyo-Jin (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Cho, Sang-A (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Shin, Jin-Gi (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Kim, Jeong-Sang (Dept. of Animal Science and Biotechnology, Kyungpook National University) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.) ;
  • Moon, Kwong-Duck (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University)
  • 이효진 (경북대학교 식품공학과) ;
  • 조상아 (경북대학교 식품공학과) ;
  • 신진기 (경북대학교 식품공학과) ;
  • 김정상 (경북대학교 동물공학과) ;
  • 정용진 (계명대학교 식품가공학과.(주)계명푸덱스) ;
  • 문광덕 (경북대학교 식품공학과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2007.01.31


Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.


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