Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics and antioxidant activities of cheonggukjang prepared with soybean and lotus seeds

  • Jeon, Hyo-Won (Korea Natural Food Association) ;
  • Dhungana, Sanjeev Kumar (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Il-Doo (International Institute of Agricultural Research and Development, Kyungpook National University)
  • Received : 2021.01.26
  • Accepted : 2021.03.11
  • Published : 2021.04.30
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Abstract

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.

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