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KMID : 1024420070110040321
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Food Engineering Progress
2007 Volume.11 No. 4 p.321 ~ p.325
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Effects of Prunus mume Extract and Red Pepper Powder on the Sensory Taste of Kochujang
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Seog Eun-Ju
Lee Jun-Ho
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Abstract
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Response surface methodology (RSM) was used for analyzing the sensory properties of kochujang made with Prunus mume (maesil) extract. Experiments were carried out according to a central composite design, selecting amount of Prunus mume extract and red pepper powder in the formulation as independent variables and sensory attributes such as sensory flavor, taste, and color as response variables. The polynomial model developed by RSM for sensory taste was highly effective to describe the relationships between the studied factors and the responses. The estimated response surface and contour plots confirm that the amount of maesil extract has a significant positive effect on sensory taste (p<0.01). Increase in the amount of maesil extract leads to a sharp increase of sensory taste value at all red pepper powder levels.
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KEYWORD
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kochujang, Prunus mume, maesil, sensory, taste, RSM
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