@article{MAKHILLJFT2008618151,
    title = {Physicochemical Properties of <I>Kochujang</I> Pre-mixture Blended with <I>Prunus mume</I> Extract During Aging},
    journal = {Journal of Food Technology},
    volume = {6},
    number = {1},
    pages = {34-38},
    year = {2008},
    issn = {1684-8462},
    doi = {jftech.2008.34.38},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2008.34.38},
    author = {Jun Ho Lee},
    keywords = {Kochujang,pre-mixture,Prunus mume,maesil,physicochemical},
    abstract = {Changes in  physicochemical  properties of <I>kochujang</I> pre-mixture  blended  with <I>maesil</I> extract during aging were  investigated. Wheat  powder  was first steamed with pressure after spraying the warm water and  blended  with polished wheat and   salt, then stored  in  a fermentation tank for 2 days prior to blending with different concentrations (0, 10, 20 and 30%) of <I>maesil</I> extract. In general, pH appeared to decrease but titratable acidity increased  during  aging. Control showed  a  significantly  higher pH but lower titratable acidity. Increased <I>maesil</I> extract  concentration  up  to  40% significantly decreased the pH but increased the titratable acidity regardless of time of aging (p< 0.05). Moisture content increased significantly with <I>maesil</I> extract  content  (p< 0.05)  but   water  activity  continued to decrease with the aging time in all samples. Reducing sugar content was lower with <I>maesil</I> extract and continued to increase during aging in all samples. Gradual decrease in NaCl content was observed during aging. The amount of <I>  maesil</I> extract has a negative effect on <I>L</I>*-value but positive effect on <I>a</I>*-value.}
    }