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Effect of Maturation Solution Composition on the Physicochemical Properties of Onion Jangaji  

Kim, Jun-Han (Bion Industry Center, Daegu Technopark)
Kim, Jong-Kuk (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 816-823 More about this Journal
Abstract
To develop onion processing, this study investigated the change in physicochemical properties of onion Jangaji with processing age in relation to the composition of the maturation solution (the solution). The Brix of onion Jangaji and the solution was high with addition of a high soy sauce ratio. During processing the salinity of onion Jangaji and the solution increased, and the pH decreased. The "L", "a", "b" color values of onion Jangaji and the solution changed slightly, and the total acidityrose slowly. The hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness of onion Jangaji varied. In the sensory evaluation, the 100% sauce maturation solution received the highest acceptability ratings for color, flavor and taste.
Keywords
onion Jangaji; salinity; color; total acidity; texture; sensory evaluation;
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Times Cited By KSCI : 13  (Citation Analysis)
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