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http://dx.doi.org/10.9724/kfcs.2011.27.4.089

Quality Properties of Kochujang Added Defatted Rice Bran Powder During Storage  

Jeon, Eun-Raye (Department of Food and Nutrition, Sunghwa College)
Jung, Lan-Hee (Department of Home Economics Education, Human Ecology Research Institute, Chonnam National University)
Publication Information
Korean journal of food and cookery science / v.27, no.4, 2011 , pp. 89-98 More about this Journal
Abstract
The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30$^{\circ}C$ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.
Keywords
Kochujang; defatted rice bran powder; quality properties; storage;
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Times Cited By KSCI : 18  (Citation Analysis)
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