Abstract
Owing to the increased health-oriented demand due to the aging society as well as various adult diseases, irregular dietary habit, and western diet in our lives, slow food has been highlighted as trend. Kochujang (Red pepper paste), which is a traditional sauce in Korea presents u...
Abstract
Owing to the increased health-oriented demand due to the aging society as well as various adult diseases, irregular dietary habit, and western diet in our lives, slow food has been highlighted as trend. Kochujang (Red pepper paste), which is a traditional sauce in Korea presents unique taste by harmonizing the sweet, spicy, and salty tastes along with good flavor.
In this study, Kochujang (Red pepper paste) with white lotus extract (WK group) was prepared and analyzed in terms of characteristics according to maturation period and was compared with Kochujang (Red pepper paste) in the control group (CK group), which was made by using water.
The water content of Kochujang in WK group tended to be slowly reduced compared to that of CK group while the total nitrogen content of both CK and WK groups tended to be decreased from the 30thday after the maturation. There was no significant difference in pH change in both groups and the acidity was increased within 30~60 days in WK group. WK group tended to have high acidity level in general and it got decreased along with the extension of the maturation period. In terms of change in sugar content, WK group showed higher level of sugar content in general compared to that of CK group. The content of
reducing sugar in CK group increased at around the 30th day of maturation and then decreased while that of WK group gradually decreased along with the extension of the maturation period.
Both CK and WK groups had high content of amino nitrogen after the 60th day of maturation; however, it was decreased gradually after the 60th day of maturation. The number of lactobacillus in CK group during maturation period was 4.61~5.11 log CFU/g, and it got increased on the 60th day of maturation and then evenly maintained later on. On the other hand, the number of lactobacillus in WK group during maturation period was 4.00~4.40 log CFU/g, and it got gradually increased until the 60th day of maturationand then decreased from then on. The number of yeast in CK group tended to be increased until the 60th day of maturation and was maintained from then on while that of WK group tended to be gradually decreased as the maturation period passed. The alcohol content of both CK and WK groups did not show significant difference while having low values of L, a, and b in both groups for color measurement. During the maturation period, the GABA content of WK group showed the highest on the 30th day of maturation. In the sensory test, there was a difference in the color of Kochujang in CK and WK groups; however, there was no difference in terms of taste and flavor.
In the evaluation of antioxidant effect, WK group showed better effect at the 4,000 μg/mL concentration level on the 30th day and 90th day of maturation, compared to that of CK group. Therefore, WK Kochujang (Red pepper paste) with white lotus extract had improved GABA content and antioxidant function compared to CK Kochujang.
Abstract
Owing to the increased health-oriented demand due to the aging society as well as various adult diseases, irregular dietary habit, and western diet in our lives, slow food has been highlighted as trend. Kochujang (Red pepper paste), which is a traditional sauce in Korea presents unique taste by harmonizing the sweet, spicy, and salty tastes along with good flavor.
In this study, Kochujang (Red pepper paste) with white lotus extract (WK group) was prepared and analyzed in terms of characteristics according to maturation period and was compared with Kochujang (Red pepper paste) in the control group (CK group), which was made by using water.
The water content of Kochujang in WK group tended to be slowly reduced compared to that of CK group while the total nitrogen content of both CK and WK groups tended to be decreased from the 30thday after the maturation. There was no significant difference in pH change in both groups and the acidity was increased within 30~60 days in WK group. WK group tended to have high acidity level in general and it got decreased along with the extension of the maturation period. In terms of change in sugar content, WK group showed higher level of sugar content in general compared to that of CK group. The content of
reducing sugar in CK group increased at around the 30th day of maturation and then decreased while that of WK group gradually decreased along with the extension of the maturation period.
Both CK and WK groups had high content of amino nitrogen after the 60th day of maturation; however, it was decreased gradually after the 60th day of maturation. The number of lactobacillus in CK group during maturation period was 4.61~5.11 log CFU/g, and it got increased on the 60th day of maturation and then evenly maintained later on. On the other hand, the number of lactobacillus in WK group during maturation period was 4.00~4.40 log CFU/g, and it got gradually increased until the 60th day of maturationand then decreased from then on. The number of yeast in CK group tended to be increased until the 60th day of maturation and was maintained from then on while that of WK group tended to be gradually decreased as the maturation period passed. The alcohol content of both CK and WK groups did not show significant difference while having low values of L, a, and b in both groups for color measurement. During the maturation period, the GABA content of WK group showed the highest on the 30th day of maturation. In the sensory test, there was a difference in the color of Kochujang in CK and WK groups; however, there was no difference in terms of taste and flavor.
In the evaluation of antioxidant effect, WK group showed better effect at the 4,000 μg/mL concentration level on the 30th day and 90th day of maturation, compared to that of CK group. Therefore, WK Kochujang (Red pepper paste) with white lotus extract had improved GABA content and antioxidant function compared to CK Kochujang.
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