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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Gochujang Dressing Containing Various Amounts of Maesil(Prunus mune) Concentrate

매실 농축액 첨가 고추장 소스의 품질 특성

  • Lee, Min-Soo (Dept. of Culinary Science & Arts, Kyung Hee University) ;
  • Park, Mi-Lan (Dept. of Technology & Food Service Industry, Yeungnam University) ;
  • Jung, Hyeon-A (Faculty of Herbal Food and Nutrition, Daegu Haany University) ;
  • Choi, Soo-Keun (Dept. of Culinary Science & Arts, Kyung Hee University)
  • 이민수 (경희대학교 조리서비스경영학과) ;
  • 박미란 (영남대학교 식품외식학부) ;
  • 정현아 (대구한의대학교 한방식품영양학과) ;
  • 최수근 (경희대학교 조리서비스경영학과)
  • Received : 2010.11.11
  • Accepted : 2011.02.23
  • Published : 2011.02.28
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Abstract

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

Keywords

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