복숭아 품종별 페이스트를 이용한 고추장의 품질 특성
Analysis of the quality characteristics of Kochujang prepared using pastes from different peach varieties
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초록
In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.
Abstract
In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.
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