Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation

  • Seog, Eun-Ju (Department of Food Science & Engineering, Daegu University) ;
  • Kim, Hui-Jeong (Department of Food Science & Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science & Engineering, Daegu University)
  • Published : 2008.06.30
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Abstract

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest $L^*$-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness ($a^*$) was observed in 30% strawberry kochujang at the early stage of fermentation. During the fermentation, values of $L^*$, $a^*$, and $b^*$ increased except $a^*$-value of 30% strawberry kochujang, indicating proper substitution of strawberry puree could preserve the desired color of kochujang. After 300 days of fermentation, hardness, gumminess, and chewiness increased while adhesiveness decreased significantly (p<0.05). Taste score and Pearson coefficient between sensory and strawberry concentration revealed that 10% strawberry kochujang was more acceptable than the others, due to color and the formation of flavor compounds during the fermentation and these compounds enhanced the flavor of kochujang.

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References

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