• Korean journal of food and cookery science
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• v.29 no.6
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• pp.661-669
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• 2013

This study was performed to determine the optimal composition of Cheonggukjang added with garlic. The experiment utilized a central composite design (CCD). The evaluation was carried out by means of response surface methodology (RSM), which included 18 experimental points with three independent variables : the content of the garlic (1.3~9.7%, $X_1$), the steaming time of garlic (0~15.1 min, $X_2$), and the fermentation time of Cheonggukjang (48.2~71.8 h, $X_3$). The viscous substance ($Y_1$), acidity ($Y_2$), amino-type nitrogen ($Y_3$), ${\gamma}$-GTP activity ($Y_4$) and ABTS radical scavenging activity ($Y_5$). were assessed in four replicates with five dependent variables. The maximum content of the viscous substance was 13.02% at 6.53% ($X_1$), 6.81 min ($X_2$) and 55.18 h ($X_3$). The acidity was increased when the fermentation time was longer, and the minimum acidity point was 0.50% at 7.75% ($X_1$), 3.42 min ($X_2$) and 58.60 h ($X_3$), respectively. The content of the amino-type nitrogen at the experimental range studied was was 80.58~158.82 mg%, and the stationary point was at saddle point. Using ridge analysis, the maximum point was 156.97 mg% at 6.21% ($X_1$), 14.85 min ($X_2$) and 58.04 h($X_3$). The optimum conditions of ${\gamma}$-GTP activity was 5.73% ($X_1$), 6.99 min ($X_2$) and 57.96 h($X_3$), respectively, at the maximum point was 353.66 mU/mL. The maximum point of ABTS radical scavenging activity was 76.43% at 3.78% ($X_1$), 14.28 min ($X_2$) and 57.99 h($X_3$) at the saddle point, when the garlic steaming time was longer.