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Taste Characteristics of Kanjang Made with Barley Bran  

Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College)
Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University)
Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University)
Kwon, O-Jin (Department of Hotel Baking Technology, Taekyeung College)
Lee, Suk-Il (Department of Environment Engineering, Taekyeung College)
Im, Moo-Hyeg (Food Evaluation Department, Korea Food & Drug Administration)
Kwon, Kwang-Il (Department of Food Science and Technology, Yeungnam University)
Kim, Sung-Hong (Korea Basic Science Institute)
Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
Publication Information
Applied Biological Chemistry / v.45, no.1, 2002 , pp. 18-24 More about this Journal
Abstract
This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.
Keywords
barley kanjang; multiple regression analysis; principal component analysis;
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