Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Sensory Evaluation of Chungkukjangs with Herbal Extracts and Clinical Evaluation in Atopy Dermatitis Patients

천연물(알로에, 계피, 감초) 첨가 청국장의 관능평가와 아토피 환자에서의 임상적 효능 평가

  • 윤성하 (한양대학교 생활과학대학 식품영양학과) ;
  • 이상선 (한양대학교 생활과학대학 식품영양학과) ;
  • 장정은 (서울 알레르기 클리닉) ;
  • 노건웅 (서울 알레르기 클리닉)
  • Published : 2004.10.01
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Abstract

The purpose of this study was to develop the antiallergic and hypoallergic fennented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between nonnal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soy-bean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypo allergic effect was increased.

Keywords

References

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