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KMID : 0665420140290020187
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Korean Journal of Food Culture
2014 Volume.29 No. 2 p.187 ~ p.194
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Quality Properties of Barley Kochujang Added wih Germinated Barley Powder
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Seo Jae-Sil
Park In-Duck
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Abstract
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The physicochemical and sensory properties of barley Kochujang added with germinated barley powder were
periodically examined during storage at 20 for 40 days. The pH of barley Kochujang added with germinated barley powder
increased gradually according to the level of added germinated barley powder, whereas it decreased gradually during
storage. On the other hand, acidity showed the opposite relationship with addition level. Salinity of the samples decreased
gradually according to the amount of added germinated barley powder. Amino nitrogen content of barley Kochujang
increased gradually according to the amount of added germinated barley powder, whereas it increased gradually during
storage. L-, a-, and b-values of samples increased gradually according to the amount of added germinated barley powder, whereas they decreased gradually during storage. As a result of the sensory evaluation, barley Kochujang added with 5% germinated barley powder was found to be superior in taste, viscosity, and overall preference. Sensory evaluation revealed that addition of 5% germinated barley powder was optimum for improving Kochujang quality.
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KEYWORD
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Quality properties, Kochujang, germinated barley powder
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