지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.2
- 발행연도
- 2008.6
- 수록면
- 112 - 116 (5page)
이용수
초록· 키워드
오류제보하기
Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest L*-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness (a*) was observed in 30% strawberry kochujang at the early stage of fermentation. During the fermentation, values of L*, a*, and b* increased except a*-value of 30% strawberry kochujang, indicating proper substitution of strawberry puree could preserve the desired color of kochujang. After 300 days of fermentation, hardness, gumminess, and chewiness increased while adhesiveness decreased significantly (p＜0.05). Taste score and Pearson coefficient between sensory and strawberry concentration revealed that 10% strawberry kochujang was more acceptable than the others, due to color and the formation of flavor compounds during the fermentation and these compounds enhanced the flavor of kochujang.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (28)
참고문헌 신청
1. [학술지(정기간행물)] - Na SE / 1997 / Preparation of low salt and functional kochujang containing chitosan / Korean J Food Nutr : 193 ~ 200
2. [학술지(정기간행물)] - Shin DW / 1997 / Effect of red pepper varieties on the physicochemical characteristics of traditional kochujang during fermentation / J Korean Soc Food Sci Nutr 29 : 1044 ~ 1049
3. [학술지(정기간행물)] - Kwon DJ / 1996 / Studies on establishment of optimal aging time of Korean traditional kochujang / Agric Chem Biotechnol 39 : 127 ~ 133
4. [학술지(정기간행물)] - Chun MS / 1991 / The changes in organic acids and fatty acids in kochujang prepared with different mashing methods / Korean J Food Sci Technol 27 : 25 ~ 29
5. [학술지(정기간행물)] - Bozkut H / 2004 / Effects of production techniques on the quality of hot pepper paste / J Food Eng 64 : 173 ~ 178
2. [학술지(정기간행물)] - Shin DW / 1997 / Effect of red pepper varieties on the physicochemical characteristics of traditional kochujang during fermentation / J Korean Soc Food Sci Nutr 29 : 1044 ~ 1049
3. [학술지(정기간행물)] - Kwon DJ / 1996 / Studies on establishment of optimal aging time of Korean traditional kochujang / Agric Chem Biotechnol 39 : 127 ~ 133
4. [학술지(정기간행물)] - Chun MS / 1991 / The changes in organic acids and fatty acids in kochujang prepared with different mashing methods / Korean J Food Sci Technol 27 : 25 ~ 29
5. [학술지(정기간행물)] - Bozkut H / 2004 / Effects of production techniques on the quality of hot pepper paste / J Food Eng 64 : 173 ~ 178
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