18F-3 |
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Y.-I. CHANG, S.-J. Lee, E.-S. Jang, and M. Han. R&D Center, Haechandle Foods Co. Ltd., 799 Jukbon-ri, Yeonmu-eup, Nonsan, Chungnam, 320-833, South Korea In Korea, gochujang (fermented hot pepper paste) has been used for main seasoning as a traditional Korean fermented food that imparts heat sensation or hotness of red pepper, sweetness of hydrolysated carbohydrates, and savory taste of protein origin. Buckwheat is increasingly receiving attention as an important medicinal crop due to the discovery of health benefits from rutin. During fermentation, rutin can be converted into quercetin that is known to have more antioxidant effect. Buckwheat is a good source of rutin compared to other grains; therefore, buckwheat can be applied to improve functionality of gochujang. The objectives of this study were to investigate changes in rutin and quercetin concentration of buckwheat gochujang during fermentation process. Gochujang samples were made from red pepper powder, buckwheat flour, polished wheat, salt, and wheat flour koji cultured with Aspergillus oryzae. Rutin and quercetin contents of buckwheat gochujang containing 25% of buckwheat flour were changed from 16.1 and 14.1 ppm to 0.0 and 28.7 ppm, respectively, at the 20th day of aging. Quercetin decreased from 28.7 ppm to 26.7 ppm at the 30th day of aging in the buckwheat gochujang. The optimal aging time of fermented buckwheat gochujang to obtain maximal quercetin content was 20 days; however, the existence of red pepper powder was not significantly effective on changes in rutin and quercetin of buckwheat gochujang. This study provides very useful information to gochujang industries to make value-added functional food containing buckwheat.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |