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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.6(Wn.97)
- 발행연도
- 2018.8
- 수록면
- 79 - 90 (12page)
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This study performed descriptive analyses to accurately describe the sensory characteristics of Green gochujang, developed newly by using Chengyang green pepper powder, to meet the desire of consumers demanding various colors, tastes, shapes, and hot taste even for traditional foods and to examine the effect that the chengyang green pepper powder, an additive, would have on the sensory characteristics of Green gochujang products. The results of descriptive analyses showed that the sample S1, S2, and S3 with high content of spicy taste, spicy odor, greeny odor, chengyang green pepper taste, duration of burning sensation, pungent taste, etc., which could meet the demand of consumers. Meanwhile, S4, the sample with faintly hot taste due to low content of chengyang green pepper powder, was found to have strong soy powder odor and savory taste. The results of analysis on the preference for Green gochujang suggested that the sample S2 had similar texture and preference in all items, excluding the appearance and odor, when it was compared with existing red gochujang, the control (CON). Moreover, the decrease in the addition of chengyang green pepper powder led to a decline in the preference, suggesting that moderately hot taste could have a positive effect on the increase in the preference for gochujang. Thus, it was considered that the Green gochujang with the highest preference could be made with 200 g of chengyang green pepper powder, 150 g of roasted soy powder, 600 g of starch syrup, 500 g of water, and 75 g of salt.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결론 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (33)
참고문헌 신청
Borgognone, M. G., Bussi, J., & Hough, G. (2001). Principal component analysis in sensory analysis: Covariance or correlation matrix?. Food Quality & Preference, 12(5-7), 323-326.
Cho, K. H. (2010). Development of gochujang sauces and analysis of their foreign markets for globalization (Master’s thesis). Seoul University of Venture & Information University.
Cho, K. H., & Kang, S. A. (2015). Effects quality characteristics and development of global sauce using traditional gochujang. Journal of the Korea Academia-Industrial Cooperation Society, 16(11), 8089-8095.
Choi, S. E. (1999). Physicochemical and sensory characteristics of soup base prepared with chicken heads (Doctoral Dissertation). Ewha Womans University, pp. 1-4.
Choi, S. K., Kim, S. H., Choi, E. H., Shin, K. E., Lee, J. H., & Lee, M. S. (2010). Quality and sensory characteristics of gochujang sauce by degree of hot taste. Culinary Science & Hospitality Research, 16(3), 268-277.
Cho, K. H. (2010). Development of gochujang sauces and analysis of their foreign markets for globalization (Master’s thesis). Seoul University of Venture & Information University.
Cho, K. H., & Kang, S. A. (2015). Effects quality characteristics and development of global sauce using traditional gochujang. Journal of the Korea Academia-Industrial Cooperation Society, 16(11), 8089-8095.
Choi, S. E. (1999). Physicochemical and sensory characteristics of soup base prepared with chicken heads (Doctoral Dissertation). Ewha Womans University, pp. 1-4.
Choi, S. K., Kim, S. H., Choi, E. H., Shin, K. E., Lee, J. H., & Lee, M. S. (2010). Quality and sensory characteristics of gochujang sauce by degree of hot taste. Culinary Science & Hospitality Research, 16(3), 268-277.
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UCI(KEPA) : I410-ECN-0101-2018-594-003401112