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http://dx.doi.org/10.9799/ksfan.2017.30.6.1229

Changes in the Quality Characteristics and Antioxidative Activities of Cheonggukjang prepared Using Hazelnut  

Choi, Won-Seok (Dept. of Food Science & Technology, Koera National University of Transportation)
Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University)
Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.6, 2017 , pp. 1229-1234 More about this Journal
Abstract
This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.
Keywords
Cheonggukjang; hazelnut; flavonoid; polyphenol; DPPH radical scavenging activity;
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Times Cited By KSCI : 5  (Citation Analysis)
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