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Characteristics and HMG-Co A Reductase Inhibitory Activity of Fermented Red Pepper Soybean Paste(Kochujang) Prepared from Red-Rice and Barley.  

Hyun, Kwang-Uk (Korea Food Research Institute)
No, Jae-Duck (Korea Food Research Institute)
Lim, Seong-Il (Korea Food Research Institute)
Cha, Seong-Kwan (Korea Food Research Institute)
Choi, Sin-Yang (Korea Food Research Institute)
Publication Information
Microbiology and Biotechnology Letters / v.35, no.2, 2007 , pp. 173-176 More about this Journal
Abstract
The purpose of this study was to improve the palatability of fermented red pepper soybean paste (Kochujang). Five individual models of Kochujang were prepared the following: control, glutinous rice containing 50% (A) and 100% (B) of barley, glutinous rice containing 1.5% (C) and 3.0% (D) of red rice. These Kochujangs were prepared and fermented for 60 days at 30 in a crock, and examined for changes in their physicochemical properties. There were no distinguishable change in their pH, acidity, formol-N content. L (lightness)-, a (redness)- and b (yellowness)-values were decreased rapidly until 20 days of fermentation. After 60 days, the values of L-, a- and b- of A, B Kochujang were increased than those of control, C, D Kochujang. Sensory profiles of color, flayer, taste and overall quality on the final products which fermented for 60 days showed that there were no differences in quality of each models. HMG-Co A reductase inhibitory activities were observed in 1.5% of red rice containing Kochujang.
Keywords
Kochujang; red-rice; barley; HMG-Co A reductase inhibitory activity;
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Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 1
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