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KMID : 1134819970260040601
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 4 p.601 ~ p.605
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Changes in Physicochemical Properties of Kochujang and Doenjang Prepared with Extrudated Wheat Flour during Fermentation
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Kum Jun-Seok
Han Ouk
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Abstract
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Physicochemical properties of kochujang and doenjang using extrudated wheat flour(EWF) during aging were evaluated. Moisture content and crude protein were no great changes during fermentation and among samples(EWF, wheat flour, and wheat). NaCl and pH value were decreased(pH was decreased from 5.1 to 4.7 for kochujang and 5.4 to 5.0 for doenjang in EWF) and while titratable acidity increased during aging in each samples(8.7 to 9.1 for kochujang and 11.0 to 11.3 for doenjang in EWF). Amino acid type nitrogen and color value were decreased. EWF had the highest a value(5.9 for kochujang and 5.3 for doenjang) after 30 days fermentation. This results showed the applicability of good quality of kochujang and doenjang prepared with EWF.
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KEYWORD
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kochujang, doenjang, physicochemical properties, wheat flour
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