Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean
This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of visc...
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Published in | Korean Journal of Food Science and Technology Vol. 39; no. 6 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | Korean |
Published |
01.12.2007
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Subjects | |
Online Access | Get more information |
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Summary: | This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process. |
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Bibliography: | 2008001497 Q02 |
ISSN: | 0367-6293 |