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Analysis of the Taste Components and Antioxidant Properties of Cheonggukjang Containing Korean Red Ginseng  

Kim, Eun-Jung (Department of Food and Nutrition, Yeungnam University)
Hong, Ju-Yeon (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University)
Shin, Seung-Ryeul (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University)
Moon, Yong-Sun (Department of Horticulture, Yeungnam University)
Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Publication Information
Food Science and Biotechnology / v.18, no.1, 2009 , pp. 53-59 More about this Journal
Abstract
This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.
Keywords
cheonggukjang; Korean red ginseng; fermented food; antioxidant; taste component;
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