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Studies on the Change in Rheological Properties of Chungkook-jang

1991; Korean Society of Food Science and Technology; Volume: 23; Issue: 4 Linguagem: Inglês

2383-9635

Boo-Yong Lee, Dong‐Man Kim, Kil-Hwan Kim,

Fermentation and Sensory Analysis

As a work on the preparation of spread type product using chungkook-jang, proximate composition and enzyme activity of chungkook-jang were analyzed and extrusion capillary viscometer was made. The effects of moisture content, oil type and content and temperature on the rheological properties of chungkook-jang spread were investigated. As the moisture content of chungkook-jang spread increased from 55% to 65%, apparent viscosity decreased and spreadibility and L value in Hunter color system increased. On the contrary, as the added oil content of chungkook-jang spread increased from 10% to 30%, rla increased and spreadibility and L value decreased. Specially, in case of palm olefin addition, the rla of chungkook-jang spread was more high than that of soybean oil addition. As the temperature of chungkook-jang spread increased, rla decreased and spreadibility increased. In the same conditions, the of chungkook-jang spread increased in order of B. natto, B. natto and B. subtilis mixture and B. subtilis fermentation.