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http://dx.doi.org/10.3839/jabc.2011.049

Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder  

Kim, Jeong-Yeon (Department of Food Science and Technology, Chonnam National University, Functional Food Research Center)
Hwang, Su-Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University, Functional Food Research Center)
Publication Information
Journal of Applied Biological Chemistry / v.54, no.4, 2011 , pp. 303-308 More about this Journal
Abstract
To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of $10^8$ CFU/g with increasing fermentation time. There was no significant difference (p <0.05) between the control and the treatment during fermentation. The number of yeast and mold was $10^4-10^5$ CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p <0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.
Keywords
gochujang; microbiological and organoleptic characteristics; sweet persimmon powder;
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Times Cited By KSCI : 3  (Citation Analysis)
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