The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans
This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was 8.6±5.6% after 12 hr of germination, but at 24 hr it increased rapidly to 8...
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Published in | Food science and biotechnology Vol. 16; no. 5 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
01.10.2007
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Subjects | |
Online Access | Get more information |
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Summary: | This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was 8.6±5.6% after 12 hr of germination, but at 24 hr it increased rapidly to 85.4±4.7%. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. |
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Bibliography: | 2008000174 Q01 |
ISSN: | 1226-7708 2092-6456 |