|
KMID : 1011620180340010057
|
|
Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.57 ~ p.67
|
|
|
Effect of Different Types of Soy Sauce and Curcuma longa L. Extract on Quality Characteristics of Laver Jangajji
|
|
Lee In-Seon
|
|
|
Abstract
|
|
|
Purpose: This study investigated the quality characteristics of laver Jangajji prepared with different types of soy sauce and Curcuma longa L. extract (CLE).
Methods: The pH, salt concentration, °Brix value, mineral content, color, and acceptance of the laver Jangajji were measured.
Results: The pH of sample groups of fish sauce was higher than that of sample groups of soy sauce. The salinity of the sample groups of fish sauce was significantly lower than that of the sample groups of soy sauce using soybean (p<0.05). The sugar content ranged from 16.47 to 26.83°Brix. In addition, calcium, phosphorus, sodium, potassium, magnesium, sulfur, iron and zinc were detected. The redness (a) and yellowness (b) of sample groups of fish sauce were higher than those of sample groups of soy sauce using soybean. Moreover, among sample groups prepared using the same soy sauce, the a and b values of samples with high CLE substitution ratios were higher than those of samples with lower CLE substitution ratios. Glossiness (p<0.05), sweetness (p<0.01), savory taste (p<0.001), after taste (p<0.01), and texture (p<0.05) were found to be factors influencing the overall acceptability for laver Jangajji.
Conclusion: Based on the acceptance test results, when producing laver Jangajji by using soy sauce, 20-30% of the CLE could be substituted with water, whereas when producing laver Jangajji by using fish sauce, only 10% of the CLE could be substituted with water.
|
|
|
KEYWORD
|
|
|
soy sauce, fish sauce, Curcuma longa L., laver Jangajji, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|