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
- 발행연도
- 2016.8
- 수록면
- 538 - 546 (9page)
이용수
초록· 키워드
오류제보하기
Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, α-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ΔE value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.
목차
등록된 정보가 없습니다.
참고문헌 (23)
참고문헌 신청
[학위논문] - 金榮壽 / 1993 / 재래식 고추장 제조 중 이화학적 특성변화 및 향기성분에 관한 연구 / 박사 / 世宗大學校 大學院
[학술지(정기간행물)] - Cho HO / 1981 / Effect of traditional and improved Kochujang koji on the quality improvement of traditional Kochujang / Korean J Food Sci Technol 13 : 319 ~ 327
[학술지(정기간행물)] - Shin DH / 1997 / Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials / Korean J Food Sci Technol 29 : 901 ~ 906
[학술지(정기간행물)] - Kim DH / 2001 / Effect of condiments on the microflora, enzyme activities and taste components of traditional Kochujang during fermentation / Korean J Food Sci Technol 33 : 264 ~ 270
[학술지(정기간행물)] - Kim DH / 2001 / Effect of condiments on the physicochemical characteristics of traditional Kochujang during fermentation / Korean J Food Sci Technol 33 : 353 ~ 360
[학술지(정기간행물)] - Cho HO / 1981 / Effect of traditional and improved Kochujang koji on the quality improvement of traditional Kochujang / Korean J Food Sci Technol 13 : 319 ~ 327
[학술지(정기간행물)] - Shin DH / 1997 / Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials / Korean J Food Sci Technol 29 : 901 ~ 906
[학술지(정기간행물)] - Kim DH / 2001 / Effect of condiments on the microflora, enzyme activities and taste components of traditional Kochujang during fermentation / Korean J Food Sci Technol 33 : 264 ~ 270
[학술지(정기간행물)] - Kim DH / 2001 / Effect of condiments on the physicochemical characteristics of traditional Kochujang during fermentation / Korean J Food Sci Technol 33 : 353 ~ 360
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Comparison of Quality Characteristics of Sweet Potato Snacks as Affected by Sweet Potato Cultivar
한국식품영양과학회 학술대회발표집
2017 .10
-
Sweet Potato Syrup Production by Saccharification of Sweet Potato With Malt
한국식품영양과학회 학술대회발표집
2022 .10
-
Quality Characteristics of Tablets Made From Sweet Potato Extract
한국식품영양과학회 학술대회발표집
2023 .10
-
Quality Characteristics of Reconstituted Dried Purple Sweet Potato
한국식품영양과학회 학술대회발표집
2022 .10
-
Development of integrated control for sweet potato stem rot
한국농약과학회 학술발표대회 논문집
2018 .10
-
Quality Characteristics of Dried Powder by Sweet Potato Pretreatment
한국식품영양과학회 학술대회발표집
2019 .10
-
Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Food Science and Preservation
2025 .02
-
열처리와 효소당화 처리에 따른 자색고구마 말랭이의 품질특성
한국식품영양과학회지
2023 .09
-
The Survey on Organic Cultivation Farms in Major Production Areas of Sweet Potatoes
한국원예학회 학술발표요지
2022 .11
-
Studies on the Compositions of Korean Sweet Potato Varieties and Physicochemical Properties of Their Starches
한국식품영양과학회 학술대회발표집
2016 .10
-
Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea
Preventive Nutrition and Food Science
2020 .06
-
Development of Food Ingredients and Functional Exploration Using Sweet Potato Leaves and Stems
한국식품영양과학회 학술대회발표집
2024 .10
-
The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices
산업식품공학
2020 .01
-
Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2019 .10
-
Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration
한국식품과학회지
2015 .12
-
Sweet Potato Research and Growth Potential in Paraguay: A Review
한국국제농업개발학회지
2024 .09
-
The Effect of Blanching Time on the Physicochemical Properties of Sweet Potato Stem
한국식품영양과학회 학술대회발표집
2015 .08
-
국내 유통 건조 농산물 중 고구마 말랭이의 이산화황, 카로티노이드 함량 및 바실러스 세레우스오염 정도 조사
한국식품위생안전성학회지
2017 .01
-
Biological Activities of Sweet Potato Tips and Tuber
한국식품영양과학회 학술대회발표집
2020 .10
-
Quality Characteristics of Sweet Potato Liqueur with Various Berries
한국식품영양과학회 학술대회발표집
2023 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2018-059-003060984