Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder

땅콩 분말을 첨가한 청국장의 품질 특성

  • Kim, Mi-Hwa (Department of Food and Nutrition, Mokpo National University) ;
  • Kim, Sun-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University) ;
  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
  • 김미화 (목포대학교 식품영양학과) ;
  • 김선희 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부) ;
  • 박복희 (목포대학교 식품영양학과)
  • Received : 2015.07.24
  • Accepted : 2016.04.15
  • Published : 2016.08.30


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.


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