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KMID : 1134820160450060880
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 6 p.880 ~ p.888
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Changes in Quality Characteristics of Gochujang Prepared with Different Ingredients and Meju Starters
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Park Eui-Seong
Heo Ju-Hee
Ju Jae-Hyun
Park Kun-Young
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Abstract
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Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at 40°C and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG- BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/ Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.
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KEYWORD
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gochujang, ingredients, quality, starters
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