Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

발아보리가루를 첨가한 보리 고추장의 품질 특성

  • Received : 2013.12.20
  • Accepted : 2014.03.26
  • Published : 2014.04.30
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Abstract

The physicochemical and sensory properties of barley Kochujang added with germinated barley powder were periodically examined during storage at 20 for 40 days. The pH of barley Kochujang added with germinated barley powder increased gradually according to the level of added germinated barley powder, whereas it decreased gradually during storage. On the other hand, acidity showed the opposite relationship with addition level. Salinity of the samples decreased gradually according to the amount of added germinated barley powder. Amino nitrogen content of barley Kochujang increased gradually according to the amount of added germinated barley powder, whereas it increased gradually during storage. L-, a-, and b-values of samples increased gradually according to the amount of added germinated barley powder, whereas they decreased gradually during storage. As a result of the sensory evaluation, barley Kochujang added with 5% germinated barley powder was found to be superior in taste, viscosity, and overall preference. Sensory evaluation revealed that addition of 5% germinated barley powder was optimum for improving Kochujang quality.

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References

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