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Effect of Strawberry Puree on the Physicochemical Properties of Kochujang

  • Kim, Hui-Jeong (Department of Food Science & Engineering, Daegu University) ;
  • Seog, Eun-Ju (Department of Food Science & Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science & Engineering, Daegu University)
  • Published : 2007.09.30

Abstract

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.

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