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http://dx.doi.org/10.3746/jkfn.2015.44.9.1364

Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology  

Sim, Hye Hyeon (Department of Food & Cooking Science, Sunchon National University)
Choi, Ok-Ja (Department of Food & Cooking Science, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.9, 2015 , pp. 1364-1373 More about this Journal
Abstract
The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter's color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at $20^{\circ}C$ for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter's color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.
Keywords
persimmon kochujang jangachi; physicochemical properties; storage; response surface methodology;
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