Human Ecology Research

  • 제60권2호
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  • Pages.303-315
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  • 2022
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  • 2982-5725(pISSN)
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  • 2982-6608(eISSN)
대한가정학회 (The Korean Home Economics Association)
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쌀귀리 분말을 첨가한 재래식 고추장의 이화학적 특성

Physicochemical Properties of Traditional Kochujang Added with Naked Oat Flours

  • 정난희 (전남대학교 가정교육과) ;
  • 전은례 (전남대학교 가정교육과/목포대학교 식품영양학과)
  • Jung, Lan-Hee (Department of Home Economics Education, Chonnam National University) ;
  • Jeon, Eun-Raye (Department of Home Economics Education, Chonnam National University / Department of Food and Nutrition, Mokpo National University)
  • 투고 : 2022.02.11
  • 심사 : 2022.05.09
  • 발행 : 2022.05.30
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초록

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2 ℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

키워드

과제정보

This work was supported by a Gangjin-gun as part of the 2020 'Gangjin naked oat Gochujang Development Service'.

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