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http://dx.doi.org/10.3746/jkfn.2006.35.4.482

Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang  

Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Sun-Im (Dept. of Human Life Science, Sejong University)
Kim, Jong-Gun (Dept. of Human Life Science, Sejong University)
Im, Deuk-Kyun (Dept. of Food Science & Technology, Chungnam National University)
Park, Jin-Gyu (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.4, 2006 , pp. 482-486 More about this Journal
Abstract
This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.
Keywords
Chungkookjang; green tea; sensorial quality; off-odor;
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Times Cited By KSCI : 8  (Citation Analysis)
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