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http://dx.doi.org/10.11002/kjfp.2011.18.2.149

Properties of Cheonggukjang Tablet Prepared with Medicinal Herb Extracts  

Park, Jung-Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Publication Information
Food Science and Preservation / v.18, no.2, 2011 , pp. 149-155 More about this Journal
Abstract
Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.
Keywords
Cheonggukjang tablet; Lentinus edodes; Codonopsis lanceolata; Houttuynia cordata Thunb.;
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Times Cited By KSCI : 3  (Citation Analysis)
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