Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder
2011
Kim, J.Y., Chonnam National University, Functional Food Research Center, Gwangju, Republic of Korea | Hwang, S.J., Daegu Haany University, Gyeongsan, Republic of Korea | Eun, J.B., Chonnam National University, Functional Food Research Center, Gwangju, Republic of Korea
To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of 10∨8 CFU/g with increasing fermentation time. There was no significant difference (p less than 0.05) between the control and the treatment during fermentation. The number of yeast and mold was 10⁴-10∨5 CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p less than 0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.
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