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http://dx.doi.org/10.3746/jkfn.2012.41.12.1805

Effects of Red-Potato on the Physicochemical Properties of Kochujang  

Kim, Ok-Rye (Dept. of Food & Nutrition, Mokpo National University)
Kim, Dong-Han (Dept. of Food & Nutrition, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.12, 2012 , pp. 1805-1812 More about this Journal
Abstract
The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2~4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.
Keywords
kochujang; red-potato; physicochemical properties; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
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