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KMID : 1134820000290061068
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 6 p.1068 ~ p.1074
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Monitoring on Organoleptic Properties and Rheology with Recipe of Apple Kochujang
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Lee Gee-Dong
Lee Jin-Man
Jeong Eun-Jae
Jeong Yong-Jin
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Abstract
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Recipe conditions on organoleptic properties of apple kochujang added apple puree were optimized and monitored by four-dimensional response surface methodology. Experiment conditions was decided in ranges of red pepper powder 130～210 g, meju 50～80 g, apple puree 125～205 g. The manufactured apple kochujang with experiment design was measured on physical and organoleptic properties. The organoleptic color of apple kochujang showed maximum score in 140.61 g of red pepper powder, 83.42 g of meju and 169.05 g of apple puree. The maximum score on organoleptic aroma of apple kochujang was 7.95 in 192.32 g of red pepper powder, 56.14 g of meju and 146.72 g of apple puree. The maximum score on organoleptic taste of apple kochujang was 7.46 in 182.00 g of red pepper powder, 78.00 g of meju and 199.00 g of apple puree. The organoleptic palatability of apple kochujang showed maximum score in 200.00 g of red pepper powder, 57.00 g of meju and 159.00 g of apple puree. In textural properties of apple kochujang, hardness increased with the increase of red pepper and meju powder. Adhesiveness and roughness increased with the increase of red pepper and the decrease of apple puree.
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KEYWORD
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apple kochujang, four-dimensional response surface, organoleptic properties, optimization, monitoring
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