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http://dx.doi.org/10.20878/cshr.2017.23.4.001

Characteristics of Instant Hot Sauce prepared with Different Ratio of Cheongguk-Jang and Red Pepper Powder  

Aum, Hey Min (Dept. of Culinary and Food Service Management, Sejong University)
Chung, Chang-Ho (Dept. of Culinary and Food Service Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.23, no.4, 2017 , pp. 1-9 More about this Journal
Abstract
Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.
Keywords
Cheongguk-Jang powder; Red pepper; Bbokeum sauce; DPPH radical; Viscosity; pH;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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