홍삼과 산야초 발효액을 첨가한 고추장의 기능성 향상에 관한 연구

摘要: To improve the quality and palatability of Kochujang, physicochemical properties, antioxidant capacity, sensory evaluation Kochujang were assessed when red ginseng wild herbal extract added during fermentation. This study investigated capacities general (GK) prepared with fermented (RGK) by employing various in vitro assays such as DPPH FRAP assays. Inhibition lioxygenase (LOX) activity was also investigated. RGK exhibited significant effects compared to control DPPH, FRAP, LOX The inhibitory (68.68±3.37%) at 100 μg/mL markedly higher than those GK (31.21±2.64%) NDGA (positive control, 30.54±1.36%). All concentrations showed significantly activities that GK. addition better characteristics terms color, flavor, taste overall preference. We concluded improves not only functional properties but well.