Physicochemical and Functional Properties of Kochujang with Broccoli Leaf Powder

오유성,; 백진우,; 박경열,; 황준호,; 임상빈,

doi:10.3746/jkfn.2013.42.5.675

Cited by 12 publications

(1 citation statement)

References 14 publications

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“…Because the production of gochujang involves a series of complicated processes, the ingredient source, formulation, fermentation method, length, and condition can all affect the sensory quality of gochujang (4). Owing to the versatile characteristics of gochujang, studies have been conducted in the area of the health functionality (5)(6)(7)(8)(9), physicochemical changes (9)(10), and quality analysis of gochujang produced by different processing methods. In addition, some studies have investigated the consumer acceptability of newly developed gochujang products (11)(12)(13).…”

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confidence: 99%

Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)

Kim

2017

Food Sci Biotechnol

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The present study investigated the sensory characteristics of 31 types of gochujang, a Korean fermented chili paste, produced in various regions of Korea. Generic descriptive analysis was conducted to analyze the sensory properties of the samples. Among these, four samples were selected for consumer taste test based on their distinct sensory profiles. The drivers of liking for gochujang were identified when the samples were applied to four different food systems. Consumers (age range: 20's-60's) rated the acceptance of the samples. ANOVA and multivariate analyses were conducted on the data. The types of carbohydrate sources or usage of additional seasoning showed stronger influence on the sensory characteristics of gochujang than the production location. Samples with strong fermented soy and fish sauce characteristics were fairly unacceptable to the consumers. The positive drivers of gochujang were appropriate levels of spiciness and sweet odors/flavors, whereas the negative drivers were off-note and fermentation-related flavors.

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Section: Introductionmentioning

confidence: 99%

Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)

Kim

2017

Food Sci Biotechnol

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Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice

Park¹,

Heo²,

Lim³

et al. 2017

Korean Journal of Food Preservation

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Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effects of gochujang prepared with mixed grains, bamboo salt baked 3 times and meju starters on DSS-induced colitis in C57BL/6 mice were studied. We prepared gochujang prepared with mixed grains (MG), bamboo salt, and Aspergillus oryzae (A) and Baccillus subtilis (B) mixed starters (MG-AB) and gochujang prepared with MG, bamboo salt and A, B and Lactobacillus plantarum (L) mixed starters (MG-ABL). MG-AB and MG-ABL significantly increased body weight and colon length compared to the control (p<0.05). MG-ABL showed significantly decreased interleukin-6 (IL-6) expression in serum compared to the control and MG-AB group (p<0.05). MG-ABL also regulated mRNA and protein levels of pro-apoptotic Bcl-2-associated X protein (Bax) and anti-apoptotic B-cell lymphoma-2 (Bcl-2) in the mice colon tissue (p<0.05). Therefore, MG-ABL exhibited the increased anticolitis effects by inhibiting damage of colon tissue, probably by regulating a pro-inflammatory cytokine of IL-6 and regulated apoptosis related genes. These results indicated that gochujang changed with good ingredients and starters had colitis preventive effects and might be due to active compounds in mixed grain and bamboo salt, and produced by L during the fermentation of gochujang.

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Analysis of the quality characteristics of Kochujang prepared using pastes from different peach varieties

Jung¹,

Jeong²

2018

Korean Journal of Food Preservation

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In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

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Physicochemical and Functional Properties of Kochujang with Broccoli Leaf Powder

Cited by 12 publications

References 14 publications

Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)

Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)

Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice

Analysis of the quality characteristics of Kochujang prepared using pastes from different peach varieties

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