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Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology
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반응표면분석법을 이용한 단감 고추장 장아찌 품질의 최적화 연구

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Type
Academic journal
Author
Hye Hyeon Sim (순천대학교) Ok-Ja Choi (순천대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.44 No.9 KCI Accredited Journals SCOPUS
Published
2015.9
Pages
1,364 - 1,373 (10page)

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Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology
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The purpose of this study was to determine the optimum sodium concentration (0∼8%), soaking time (4∼20 min) and storage time (0∼60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter"s color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at 20°C for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter"s color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.
#persimmon kochujang jangachi #physicochemical properties #storage #response surface methodology

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[단행본] - Kim OS / 1999 / (chestnut, persimmon, jujube, walnut) Fruit trees cultivation / Naeoei Pub. : 194 ~ google schola [인터넷자원] - Statistics Korea / / A survey on agricultural production google schola [학술지(정기간행물)] - Shin DJ / 2000 / Physicochemical properties of prepersimmon / Korean J Food & Nutr 13 : 440 ~ 445 google schola [단행본] - Lee YM / 2002 / Cultivation techniques of persimmon / Jungang Pub. : 25 ~ 32 google schola [학술지(정기간행물)] - 김귀영 / 2006 / 떫은감 분말을 첨가한 설기떡의 품질특성 / 한국식품저장유통학회지 13 (6) : 697 ~ 702 dbpia

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