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KMID : 1141020120120020027
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Journal of Applied Oriental Medicine
2012 Volume.12 No. 2 p.27 ~ p.33
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Physicochemical properties of kochujang added with waxy corn syrup
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Ahn Joung-Jwa
Kim Do-Wan
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Abstract
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Objective：The present study was designed to examine the change of physicochemical properties of kochujang when waxy corn syrup was added at 0, 10 and 20%.
Methods：Physicochemical properties including pH, titratable acidity, salinity, amino-nitrogen and reducing sugar content, viscosity and color values were measured and sensory evaluation was conducted.
Result & Conclusion：The salinity was higher and amino-nitrogen and reducing sugar contents were lower in 20% waxy corn syrup-added group than in control. Viscosity increased slightly and L and b values decreased in experimental groups. Sensory evaluation showed that sweetness and viscosity increased whereas saltiness decreased with waxy corn syrup addition. The overall quality value was the highest in 20% waxy corn syrup-added group. The present study showed the possibility of functional kochujang manufacture with waxy corn syrup addition.
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KEYWORD
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Kochujang, Waxy corn syrup, Functional food
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