Quality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder

김하윤,; 김동석,; Keun, Choi Soo; Park, MiLan

doi:10.20878/cshr.2012.18.5.021

culinarysciencehospitalityresearch

2012

DOI: 10.20878/cshr.2012.18.5.021

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Quality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder

김하윤 김하윤¹,

김동석 김동석²,

Choi Soo Keun³

et al.

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Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour

Lee¹,

Shim²,

Huh³

2021

Korean J. Food Preserv.

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The present study compared the amino nitrogen content and the antioxidant activity of ‘Kochujang’ (K1) comprising white rice ‘Nuruk’ with those of five types of ‘Kochujang’ (K2-K6) comprising pigmented rice ‘Nuruk’ made by various strains of fungi. After 90 days of ripening, the amino nitrogen content was higher in the K2-K6 samples than in the K1 sample. The total polyphenol content was high in K5, which comprised pigmented rice ‘Nuruk’ made by Aspergillus niger (10.57 mg/g), and in K2, which comprised pigmented rice ‘Nuruk’ made by Aspergillus oryzae (9.19 mg/g). The total flavonoid content was the highest in the K2 sample (0.84 mg/g). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activities of the samples in the K2-K6 groups were 71.31%-79.63%, which were approximately 20% higher than that of the K1 group. Overall, the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity was also higher in the ‘Kochujang’ samples comprising pigmented rice ‘Nuruk’ than in that comprising white rice ‘Nuruk’. The K2 sample had the highest superoxide dismutase (SOD)-like activity (68.07%), and the K1 sample had the lowest SOD-like activity (59.03%). However, there was no significant difference between K3, which comprised pigmented rice ‘Nuruk’ made by Aspergillus kawachii, and sample K5.

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Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour

Lee¹,

Shim²,

Huh³

2021

Korean J. Food Preserv.

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Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Kim¹,

Yoo²

2017

EASDL

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Physicochemical and Sensory Properties of Gochujang Made Using Korean Acacia Honey and Drone Pupae

Kim¹,

Woo²,

Kim³

et al. 2022

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Quality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder

Cited by 4 publications

References 0 publications

Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour

Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour

Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Physicochemical and Sensory Properties of Gochujang Made Using Korean Acacia Honey and Drone Pupae

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