Effect of Strawberry Puree on the Physicochemical Properties of Kochujang

Kim, Hui Jeong; Seog, Eun Ju; Lee, Jun Ho

doi:10.3746/jfn.2007.12.3.185

Cited by 4 publications

(9 citation statements)

References 10 publications

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“…The positive coefficient of the first order term of x 1 in Table 4 indicated that moisture content increased with increases in the strawberry puree content. Similar results were reported previously (17). In addition, the negative coefficient of the first order term of x 2 indicated that moisture content decreased with increases in the red pepper powder content.…”

Section: Effects On Moisture Content and Water Activitysupporting

confidence: 90%

“…3). A similar effect of strawberry puree content on the water activity of Kochujang was reported by others (17).…”

Section: Effects On Moisture Content and Water Activitysupporting

confidence: 87%

“…This is probably due to the increase of relative moisture content with higher amount of strawberry puree in the sample. A similar decrease in the soluble solids content with the increase in the amount of strawberry puree in Kochujang formulation was also reported (17).…”

Section: Effects On Soluble Solids Contentsupporting

confidence: 81%

“…The quality of Kochujang usually depends on the microorganisms which control the fermentation process, mixing ratio of raw materials, fermentation time, and so on. In order to improve the functionality of Kochujang, several attempts were made to increase the bioactive components by using kiwifruit (5), Lycium chinense fruit (6), sea tangle chitosan (7), and apple and persimmon (8).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Strawberry Puree and Red Pepper Powder Contents on Physicochemical Properties of Kochujang Analyzed Using Response Surface Methodology

Lee¹,

Kim²

2008

JFN

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Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics (L*-, a*-, and b*-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in L*-values with increasing amount of red pepper powder were noted. a*-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. b*-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content= 11.33%, conditions under which the model predicted soluble solids content=59.31 o Brix, moisture content=45.30% (w.b.), water activity=0.758, L*-value=24.81, a*-value=7.250, and b*-value=10.19.

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Section: Effects On Moisture Content and Water Activitysupporting

confidence: 90%

“…3). A similar effect of strawberry puree content on the water activity of Kochujang was reported by others (17).…”

Section: Effects On Moisture Content and Water Activitysupporting

confidence: 87%

Section: Effects On Soluble Solids Contentsupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Strawberry Puree and Red Pepper Powder Contents on Physicochemical Properties of Kochujang Analyzed Using Response Surface Methodology

Lee¹,

Kim²

2008

JFN

Self Cite

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“…. 이에 따라 구기자의 좋은 성분을 이용하여 식품으로 서 이용하고자 전통차 (15), 구기자맥주 (16), 구기자분말을 이용한 생면 (17), 구기자고추장 (18), 구기자요쿠르트 (19), 구 기자인절미 (20), 쿠키 (21), 구기자전통주 (22) PRGSL-1, -2, -3, -4 and -5: 20, 40, 60, 80 and 100% of sugar added in parboiled raw Gugija fruit.…”

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Physicochemical Properties of Added Sugar Ratio on Gugija-Sugar Leaching by Using Gugija (Lycii fructus) Raw Fruit

Lee¹,

Kim²,

Kim³

et al. 2008

Journal of the Korean Society of Food Science and Nutrition

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Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling (40～50 sec at 85 o C) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at 5 o C) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

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Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs

Yoon

Park

Sohn

et al. 2011

Food Sci Biotechnol

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Effect of Strawberry Puree on the Physicochemical Properties of Kochujang

Cited by 4 publications

References 10 publications

Effects of Strawberry Puree and Red Pepper Powder Contents on Physicochemical Properties of Kochujang Analyzed Using Response Surface Methodology

Effects of Strawberry Puree and Red Pepper Powder Contents on Physicochemical Properties of Kochujang Analyzed Using Response Surface Methodology

Physicochemical Properties of Added Sugar Ratio on Gugija-Sugar Leaching by Using Gugija (Lycii fructus) Raw Fruit

Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs

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