초록 열기/닫기 버튼
This study investigated the physicochemical quality characteristics of short term fermentation Gochujang using onion peel water-extract. The onion peel water-extract was added to short term fermentation Gochujang, and the weight ratio of onion peel to total Gochujang was 0, 5, 10, 15, and 20%. The samples were analyzed for moisture, crude protein, viscosity, salinity, °brix, color values, pH, titratable acidity, amino nitrogen, total cell, total polyphenol, flavonoid, and dpph radical content. Crude protein, viscosity, a and b values all showed significant differences with the addition of onion peel water-extract. During four weeks of fermentation, the pH scale increased from 20%, and control decreased as the fermentation progressed. Titration acidity of the sample was lower than that of the control, but the titration acidity was increased during fermentation. The amino nitrogen value of the sample was high depending on the amount of onion peel added, but all samples increased during fermentation. Total cell was reduced by ratio of onion peel water extract immediately after manufacture but was equalized to 107 after fermentation. A total of polyphenols and flavonoids contents were proportionally increased with increasing the levels of onion peel water-extract added in Gochujang. The DPPH radical scavenging activities were significantly higher than control and increased proportionally to the onion peel water-extract concentration. The sensory evaluation indicated that the Gochujang with 20% of onion peel water-extract as selected in the highest in unmami and overall preference. These results suggest that onion peel water-extract can be applied to Gochujang for the purpose of high quality and functionality.
