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http://dx.doi.org/10.3746/jkfn.2003.32.4.513

Quality Characteristics of Apple Kochujang Prepared with Different Meju during Fermentation  

서지형 (영남이공대학 식음료조리계열)
정용진 (계명대학교 식품가공학과)
서정식 (영남이공대학 식음료조리계열)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 513-518 More about this Journal
Abstract
Three kind of apple kochujangs were prepared using different commercial meju (normal commercial product, two commercial product from Aspergilius sp. and Bacillus sp.) and investigated about characteristics. The contents of total free sugar were the highest, 22.43% in apple kochujang (II) after 10 week fermentation. The glucose was specially high ratio in apple kochujang (III). The contents of total amino acid were 107.53~401.52 mg% in apple kochujang (I), 108.69~441.19 mg% in apple kochujang (II) and 106.82~423.28 mg% in apple kochujang (III). From the sensory evaluation after 12 weeks, the scores for flavor preference and total acceptability were the highest in apple kochujang (III). There was no significant difference for taste and color in apple kochujangs.
Keywords
commercial meju; apple kochujang; Qualify characteristic; protease;
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