• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.476-481
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• 2006

Effect of chitosan addition (0, 0.5 and 1% of steamed soybeans) on quality of chungkukjang fermented by Bacillus licheniformis at $40^{\circ}C$ for 48 hr was investigated. Chitosan addition did not affect the pH and slime content of chungkukjang, irrespective of chitosan concentrations. The number of total microbes was slightly lower for chungkukjang added with 1% chitosan compared with those added with 0 and 0.5% chitosan. Color L* and b* values decreased while a* value increased with increasing chitosan concentration. The contents of glucosamine, lipid, total free amino acids, and fatty acids increased with increasing chitosan concentration. Chungkukjang added with 1% chitosan showed better overall acceptability compared with those added with 0 and 0.5% chitosan.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.437-443
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• 2005

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.