Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Changes in Physicochemical Properties of Kochujang added with Onion Powder

양파분말을 첨가한 고추장의 이화학적 특성 변화

  • 서권일 (부산대학교 식품영양학과) ;
  • 김용택 (부산대학교 식품영양학과) ;
  • 조영숙 (순천대학교 식품영양학과) ;
  • 손미예 (한국전통발효식품연구소) ;
  • 이상원 (진주산업대학교 미생물공학과)
  • Published : 2000.10.01
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Abstract

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

Keywords

References

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