This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

서 론
 재료 및 방법
  1. 공시재료
  2. 청국장 제조
  3. 미생물 및 조지방 함량 분석
  4. 색도 측정
  5. 총 폴리페놀 함량 측정
  6. 총 플라보노이드 함량 측정
  7. 전자공여능 측정
  8. 통계처리
 결과 및 고찰
  1. 청국장 제조에 적합한 견과류 선별
  2. 개암 첨가에 따른 미생물 수와 조지방 함량 변화
  3. 개암 첨가에 따른 색도변화
  4. 개암 첨가에 따른 플라보노이드와 폴리페놀 함량 변화
  5. DPPH radical 소거활성 변화
 요약 및 결론
 감사의 글
 References

• 최원석(한국교통대학교 식품공학과) | Won-Seok Choi (Dept. of Food Science & Technology, Koera National University of Transportation)
• 이난희(대구한의대학교 한방식품조리영양학부) | Nan-Hee Lee (Dept. of Food Science and Nutrition, Daegu Hanny University)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Koera National University of Transportation) Corresponding author