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Quality Characteristics of Low-Salt Gochujang Added with Glycyrrhiza uralensis and Brassica juncea
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.348-356
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.348
 Title & Authors
Quality Characteristics of Low-Salt Gochujang Added with Glycyrrhiza uralensis and Brassica juncea
Lee, So-Young; Park, So-Lim; Yi, Sung-Hun; Nam, Young-Do; Lim, Seong-Il;
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 Abstract
The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of -amylase and -amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.
 Keywords
Glycyorrhiza uralensis;Brassica juncea;low-salt;gochujang;
 Language
English
 Cited by
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