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Effects of Cereal Powders on Rheological Properties in Kochujang  

An Yeong-Soon (Dept. of Administrative & Legal Affairs Office and Inspection & Adult Office, Korea Food & Drug Administration)
Hong Yeong-Pyo (Dept. of Administrative & Legal Affairs Office and Inspection & Adult Office, Korea Food & Drug Administration)
Kim Hyong-Yol (Dept. of Food Science and Technology, Seoil College)
Lee Keun-Bo (Dept. of Food Science and Technology, Seoil College)
Lee Mi-Sook (Dept. of Food Nutrition, Daewon Science College)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 151-155 More about this Journal
Abstract
General problems on the quality in circulation process of Kochujang are fluidity, separated water at upper layer, and color change to dark-brown. Rice powders, glutinous rice powder and gelatinized rice powder, gelatinized glutinous rice powder were applied for solving such problems to Kochujang. Relationship between blending ratio of com syrup and fluidity had a linear correlation. Water separation in Kochujang was prevented by addition of gelatinized cereal powders, and gelatinized glufinous rice powder was most effective. Optimal amount of gelatinized glutinous rice powder was $0.5\~1.0\%$ (w/w).
Keywords
Kochujang; fluidity; color change; separation of water; gelatinized glutinous rice powder;
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