The Quality and Sensory Characteristics of Kochujang Added with Coriadner (Coriandrum sativum L.)
Gee?]Cheol Choe
Adviser : Prof. Soo Keun Choi
Dept. of Culinary Science
and Food Service Management
The Graduate School of Tourism
Kyounghee University
Coriander (Coriandrum sativum L.), which has a unique flavor and antioxidant and anti?]center effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. Thus, this study purposed to increase the acceptance and consumption of kochujang in the Chinese market by developing coriander kochujang with improved functionality through the addition of coriander (Coriandrum sativum L.), a natural spice most preferred by Chinese.
For this purpose, we prepared coriander kochujang by adding coriander powder 0, 1, 3, 5, and 7% and coriander extract 0, 1, 2, 3, 4%, and performed mechanical tests on water content, color, pH, salinity, and viscosity. In addition, we performed sensory tests and acceptance tests, and analyzed the sensory characteristics and acceptance of pork saute and rice?]cake saute prepared using coriander kochujang. Conclusions drawn from this study are as follows.
Water content in the materials was 42.89% in kochujang, 7.18% in coriander powder, and 93.09% in coriander extract. As to color, lightness was highest in CP7 (20.88) and lowest in CJ4 (17.73).
Redness was highest in CP3 (22.92) and lowest in CJ4 (18.24), but yellowness was not significantly different.
pH was lowest in CP1 (0.20) and CP3 (0.20), and according to coriander type, pH decreased when coriander powder was added to kochujang, and increased when coriander extract was added.
Salinity was highest in CJ4 (0.30%) and lowest in CP5 (0.10%) and CP7 (0.10%). Sanity increased with increase in the addition of coriander powder and decreased with increase in the addition of coriander extract.
The viscosity of kochujang was highest in CP7 (2031.79cP), which had the largest addition of coriander powder, and lowest in CJ4 (295.90cP). Viscosity increased with increase in the addition of coriander powder, and decreased with increase in the addition of coriander extract.
In the results of quantitative descriptive analysis, among the CP group, CP7, which had the largest addition of coriander powder, was given the highest score in color (4.04), coriander smell (3.72), coriander taste (3.92), and softness (4.36), and the control was given the highest score in shining (4.24), kochujang smell (3.72), and kochujang taste (3.92). Among the CJ group, CJ4 was given the highest score in shining (3.42), coriander smell (3.04), and coriander taste (4.29), and the control was given the highest score in kochujang smell (3.29), kochujang taste (3.33). This shows that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and kochujang smell and taste grow weaker.
In the results of acceptance tests, smell, taste and overall acceptance were highest in CP3 (4.08) among the CP group, and CJ2 (4.04) among the CJ group.
In the results of quantitative descriptive analysis with pork saute prepared using coriander kochujang, CPJ7 showed the strongest color (4.44), coriander smell (4.40), and coriander taste (4.28) among the CPJ group, and CJJ7 showed strongest shining (3.88), coriander smell (4.28), and coriander taste (4.28) among the CJJ group.
In the results of quantitative descriptive analysis with rice?]cake saute prepared using coriander kochujang, CPT7 showed the strongest color (4.16), coriander smell (4.24), and coriander taste (4.12) among the CPT group, and CJT7 showed the strongest coriander smell (4.32), and coriander taste (4.48) among the CJT group.
In the results of acceptance tests with pork saute, CPJ3 showed the highest acceptance in smell (3.96), taste (3.80), harmony (3.92), and general acceptance (4.04) among the CPJ group, and CJ3 showed the highest acceptance (3.96) among the CJJ group.
In the results of acceptance tests with rice?]cake saute, CPT3 showed the highest acceptance in smell (3.76), taste (4.16), harmony (4.24), and general acceptance (3.80), and CJT3 showed the highest acceptance (4.28) among the CJT group.
According to the results of this study, the addition of coriander increases the acceptance of kochujang to Chinese, and when coriander kochujang is used in pork saute and rice?]cake saute, the most desirable additions are coriander powder 3% and coriander extract 3%, respectively.
The Quality and Sensory Characteristics of Kochujang Added with Coriadner (Coriandrum sativum L.)
Gee?]Cheol Choe
Adviser : Prof. Soo Keun Choi
Dept. of Culinary Science
and Food Service Management
The Graduate School of Tourism
Kyounghee University
Coriander (Coriandrum sativum L.), which has a unique flavor and antioxidant and anti?]center effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. Thus, this study purposed to increase the acceptance and consumption of kochujang in the Chinese market by developing coriander kochujang with improved functionality through the addition of coriander (Coriandrum sativum L.), a natural spice most preferred by Chinese.
For this purpose, we prepared coriander kochujang by adding coriander powder 0, 1, 3, 5, and 7% and coriander extract 0, 1, 2, 3, 4%, and performed mechanical tests on water content, color, pH, salinity, and viscosity. In addition, we performed sensory tests and acceptance tests, and analyzed the sensory characteristics and acceptance of pork saute and rice?]cake saute prepared using coriander kochujang. Conclusions drawn from this study are as follows.
Water content in the materials was 42.89% in kochujang, 7.18% in coriander powder, and 93.09% in coriander extract. As to color, lightness was highest in CP7 (20.88) and lowest in CJ4 (17.73).
Redness was highest in CP3 (22.92) and lowest in CJ4 (18.24), but yellowness was not significantly different.
pH was lowest in CP1 (0.20) and CP3 (0.20), and according to coriander type, pH decreased when coriander powder was added to kochujang, and increased when coriander extract was added.
Salinity was highest in CJ4 (0.30%) and lowest in CP5 (0.10%) and CP7 (0.10%). Sanity increased with increase in the addition of coriander powder and decreased with increase in the addition of coriander extract.
The viscosity of kochujang was highest in CP7 (2031.79cP), which had the largest addition of coriander powder, and lowest in CJ4 (295.90cP). Viscosity increased with increase in the addition of coriander powder, and decreased with increase in the addition of coriander extract.
In the results of quantitative descriptive analysis, among the CP group, CP7, which had the largest addition of coriander powder, was given the highest score in color (4.04), coriander smell (3.72), coriander taste (3.92), and softness (4.36), and the control was given the highest score in shining (4.24), kochujang smell (3.72), and kochujang taste (3.92). Among the CJ group, CJ4 was given the highest score in shining (3.42), coriander smell (3.04), and coriander taste (4.29), and the control was given the highest score in kochujang smell (3.29), kochujang taste (3.33). This shows that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and kochujang smell and taste grow weaker.
In the results of acceptance tests, smell, taste and overall acceptance were highest in CP3 (4.08) among the CP group, and CJ2 (4.04) among the CJ group.
In the results of quantitative descriptive analysis with pork saute prepared using coriander kochujang, CPJ7 showed the strongest color (4.44), coriander smell (4.40), and coriander taste (4.28) among the CPJ group, and CJJ7 showed strongest shining (3.88), coriander smell (4.28), and coriander taste (4.28) among the CJJ group.
In the results of quantitative descriptive analysis with rice?]cake saute prepared using coriander kochujang, CPT7 showed the strongest color (4.16), coriander smell (4.24), and coriander taste (4.12) among the CPT group, and CJT7 showed the strongest coriander smell (4.32), and coriander taste (4.48) among the CJT group.
In the results of acceptance tests with pork saute, CPJ3 showed the highest acceptance in smell (3.96), taste (3.80), harmony (3.92), and general acceptance (4.04) among the CPJ group, and CJ3 showed the highest acceptance (3.96) among the CJJ group.
In the results of acceptance tests with rice?]cake saute, CPT3 showed the highest acceptance in smell (3.76), taste (4.16), harmony (4.24), and general acceptance (3.80), and CJT3 showed the highest acceptance (4.28) among the CJT group.
According to the results of this study, the addition of coriander increases the acceptance of kochujang to Chinese, and when coriander kochujang is used in pork saute and rice?]cake saute, the most desirable additions are coriander powder 3% and coriander extract 3%, respectively.
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