J Korean Diet Assoc.  1997 Feb;3(1):23-29.

Study on the preparation of the saccharification kochujang with retrogradated starch food and changes in physiochemical properties during the aging

• Cha EJ
• Kim KJ

Abstract

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than T3 and T2 at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for T3 over T0, T1, T2.

Keyword

kochujang; retrogradated starch food; reducing sugar; sensory evaluation

MeSH Terms

Acetic Acid
Aging*
Bread
Citric Acid
Dental Calculus
Humans
Hydrogen-Ion Concentration
Lactic Acid
Starch*
Acetic Acid
Citric Acid
Lactic Acid
Starch