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KMID : 1007520010100030311
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Food Science and Biotechnology
2001 Volume.10 No. 3 p.311 ~ p.314
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Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
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Yoo, Byoung Seung
Lee, Sun Mee/Chang, Yun Hyuk
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Abstract
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The steady and dynamic shear properties of traditional kochujang containing different particle size of red pepper powder were evaluated. Kochujang samples showed highly shear-thinning behavior (n = 0.25-0.27), and their magnitudes of consistency index (K) and apparent viscosity (η_(a,20)) increased with decrease in average diameter of red pepper powder. Magnitudes of the yield stress from the vane method were much higher than those from Casson model. The yield stress increased significantly with decrease in particle size. Apparent viscosity of kochujang sample followed the Arrhenius temperature relationship. The magnitudes of activation energy (Ea) of kochujang samples were in the range of 9.94-13.77 kJ/mole. The decrease in Ea was more pronounced at the smaller particle sized samples. Storage (G´) and loss (G") moduli increased with the decrease in particle size of red pepper powder.
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KEYWORD
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