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Quality Characteristics of Gochujang Sauce with Concentrated Salicornia herbacea L. Extracts  

Kim, Young-Seon (Dept. of Medicated Diet & Food Technology, Jeonnam Provincial College)
Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.6, 2010 , pp. 939-946 More about this Journal
Abstract
The purpose of this study was to enhance the quality of gochujang sauces containing Salicornia herbacea L. extracts at concentrations of 0%(C), 1%(RS-1), 2%(RS-2), and 3%(RS-3). Free sugars detected in gochujang sauce were sucrose, glucose, maltose, and fructose. pH level was not significantly different among the samples. As the contents of S. herbacea L. extracts increased, the salinity decreased. The colors of the gochujang sauce as indicated by -L, $a^{\ast\ast\ast}$, and $b^{\ast}$ values decreased as contents of gochujang sauce S. herbacea L. extracts increased. Most of the mineral contents of gochujang sauce containing S. herbacea L. extracts were higher than that of control. Overall acceptabilities of the S. herbacea L. extracts-added groups were in the order of 2%, 3%, 0%, and 1%. The 2% (RS-2) S. herbacea L. extract-added group was highly rated in general charateristics, making it the most desirable for making S. herbacea L. extract-added gochujang sauce.
Keywords
Gochujang; sauce; Salicornia herbacea L.;
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Times Cited By KSCI : 12  (Citation Analysis)
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