Changes of Rutin and Quercetin in Commercial Gochujang Prepared with Buckwheat Flour during Fermentation
2005
Lee, S.J. (Haechandle Co., Ltd., Daejeon, Republic of Korea) | Kim, S.J. (Chungnam National University, Daejeon, Republic of Korea) | Han, M.S. (Haechandle Co., Ltd., Daejeon, Republic of Korea) | Chang, K.S. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
Changes in rutin and quercetin contents of Gochujang, which was added buckwheat flour, were investigated during steaming and fermentation for 1 month. Not steamed buckwheat flour showed only in presence of rutin. But rutin decreased and quercetin increased after steaming. The koji of buckwheat flour showed maximum contents of rutin and quercetin at 20 hours during fermentation. The rutin content of Gochujang made with koji of buckwheat flour decreased slightly during fermentation but the quercetin content increased with decreasing contents of rutin, probably due to degradation of rutin.
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