Study on the preparation of the saccharification kochujang with retrogradated starch food and changes in physiochemical properties during the aging.
- Author:
Eun Jeung CHA
1
;
Kyung Ja KIM
Author Information
1. Department of food Nutrition, Dong-A University, Pusan, Korea.
- Publication Type:Original Article
- Keywords:
kochujang;
retrogradated starch food;
reducing sugar;
sensory evaluation
- MeSH:
Acetic Acid;
Aging*;
Bread;
Citric Acid;
Dental Calculus;
Humans;
Hydrogen-Ion Concentration;
Lactic Acid;
Starch*
- From:Journal of the Korean Dietetic Association
1997;3(1):23-29
- CountryRepublic of Korea
- Language:Korean
-
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.
