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KMID : 1134820120410121805
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 12 p.1805 ~ p.1812
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Effects of Red-Potato on the Physicochemical Properties of Kochujang
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Kim Ok-Rye
Kim Dong-Han
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Abstract
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The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2～4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.
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KEYWORD
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kochujang, red-potato, physicochemical properties, sensory evaluation
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