|
KMID : 1134820110400091292
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1292 ~ p.1299
|
|
|
Effect of Sword Bean Chunggukjang Addition on Quality of Kochujang
|
|
Chang Moon-Ik
Kim Jae-Young
Kim Seong-Jo
Baek Seung-Hwa
|
|
|
Abstract
|
|
|
|
This research aimed to determine the quality characteristics of kochujang made of sword bean chunggukjang. The effects of chunggukjang addition were compared in products fermented for 90 days. During the fermentation period of kochujang, sword bean chunggukjang was added at 0, 2, 5, 8, and 10%. The moisture content ranged from 40.24 to 42.83% (w/w). After 90 days of fermentation, sodium chloride was at around 10.2 to 10.3%, which was not much different from that of control kochujang (SBC 0) before and after fermentation. The color values were not significantly different between SBC kochujang and traditional kochujang. The microbial counts in 0, 2, 5, 8, and 10% SBC kochujang fermented for 90 days were around 5.42×107 to 9.59×107 CFU/g for aerobic viable cells, 1.14×102 to 9.73×102 CFU/g for yeast, and 8.49×102 to 1.25×103 CFU/g for Bacillus cereus. Sensory evaluation of kochujang showed that the comprehensive preference was 5.40, 5.15, 6.30, 6.10, and 6.95, respectively, for SBC 0, 2, 5, 8, and 10%. In conclusion, the quality difference between SBC and traditional kochujang was not significant, and sensory evaluation of kochujang showed that SBC 10% received the highest score.
|
|
|
KEYWORD
|
|
|
sword bean, chunggukjang, kochujang, quality characteristics, physicochemical properties, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|