Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effects of Turmeric (Curcuma longa L.) on the Physicochemical Characteristics of Kochujang during Fermentation

  • Kim, Dong-Han (Department of Food & Nutrition, Mokpo National University)
  • Received : 2013.01.28
  • Accepted : 2013.03.06
  • Published : 2013.06.30
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Abstract

Physicochemical properties of kochujang prepared with different concentration of turmeric were compared. The number of yeast and bacteria in the kochujang were low in the group with more than 1% of turmeric while the amylase and protease activity increased in the group with less than 1% of turmeric. The L- and b-values increased as the concentration of turmeric increased, however a-value decreased. The titratable acidity was low in the high percentage of turmeric added group. Oxidation-reduction potential increased in the later stage of fermentation with decrease in Aw. Reducing sugar and alcohol were high in than higher turmeric added group. Amino- and ammonia-type nitrogen were the highest in the 0.5% turmeric added group. The overall acceptability of kochujang was significantly more favorable (p<0.05) in the 0.25% turmeric added group than over 1% turmeric added one.

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References

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