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Sensory Evaluation and Changes in Physicochemical Properties of Gochujang Powder with Different Drying Methods  

Kim Cheong-Gyu (Jinmi Foods Co. Ltd.)
Lee Jung-Suk (Jinmi Foods Co. Ltd.)
Oh Kyung-Keun (Jinmi Foods Co. Ltd.)
Yi Sang-Duk (Department of Food Technology, Chungnam National University)
Oh Man-Jin (Jinmi Foods Co. Ltd.)
Publication Information
Food Science and Preservation / v.13, no.1, 2006 , pp. 24-29 More about this Journal
Abstract
This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.
Keywords
powdered Gochujang; quality; freeze drying;
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Times Cited By KSCI : 2  (Citation Analysis)
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