Sensory Evaluation of Chungkukjangs with Herbal Extracts and Clinical Evaluation in Atopy Dermatitis Patients.
- Author:
Sung Ha YUN
1
;
Sang Sun LEE
;
Jung Eun JANG
;
Geon Woong NOH
Author Information
1. Department of Food and Nutrition, Hanyang University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
chungkukjang;
atopy;
aloe;
cinamon;
licorice root
- MeSH:
Aloe;
Cross-Over Studies;
Dermatitis*;
Dermatitis, Atopic;
Functional Food;
Glycyrrhiza;
Humans;
Immunoglobulin E;
Skin;
Soybeans
- From:The Korean Journal of Nutrition
2004;37(8):669-674
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to develop the antiallergic and hypoallergic fermented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between normal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soybean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypoallergic effect was increased.
