TY  - JOUR
T1  - Physicochemical Properties of <I>Kochujang</I> Pre-mixture Blended with <I>Prunus mume</I> Extract During Aging
AU - , Jun Ho Lee 
JO  - Journal of Food Technology
VL  - 6
IS  - 1
SP  - 34
EP  - 38
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.34.38
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.34.38
KW  - Kochujang
KW  -pre-mixture
KW  -Prunus mume
KW  -maesil
KW  -physicochemical
AB  - 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.
ER  -