This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

• 박화영(한국교통대학교 식품공학과) | Hwa-Young Park
• 유범석(한국교통대학교 식품공학과) | Beom-Seok Ryu
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi Corresponding author