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KMID : 0380619890210060826
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.826 ~ p.831
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Rheological Study on Concentrated kochujang(Korean Red Pepper Paste) - Water Suspensions
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김갑수/Kim, Kap Soo
이범수/이신영/이상귀/Lee, Beom Soo/Lee, Shin Young/Lee, Sang Gyou
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Abstract
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The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of 0.25-179.20 sec^(-1)., but at the shear rate above 5.16 sec^(-1), more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature. The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.
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