Table 4. Texture parameter of ‘Kochujang’ made with various rice flour ‘Nuruk’
Sample1) | Hardeness (gf/cm2) | Springness (%) | Cohesiveness (%) | Gumminess (gf) | Adhesiveness (gf) |
K1 | 793.67±27.792)c3) | 78.43±5.18b | 64.23±4.61b | 59.46±2.53b | -21.00±2.65 |
K2 | 905.00±27.22c | 69.97±14.97bc | 54.57±6.03bc | 57.62±5.99b | -19.33±2.89 |
K3 | 1,296.67±66.58a | 77.77±5.66b | 44.20±6.04c | 66.46±6.10b | -21.00±1.73 |
K4 | 856.67±61.85c | 70.57±16.07bc | 53.73±4.24bc | 53.80±6.56b | -19.67±2.52 |
K5 | 1,116.67±115.47b | 120.00±0.00a | 89.10±9.90a | 116.38±19.47a | -22.33±2.08 |
K6 | 1,180.00±141.77ab | 52.93±1.95c | 47.93±3.12c | 65.92±7.98b | -20.00±0.00 |
K1, ‘Kochujang’ made with N1; K2, ‘Kochujang’ made with N2; K3, ‘Kochujang’ made with N3; K4, ‘Kochujang’ made with N4; K5, ‘Kochujang’ made with N5; K6, ‘Kochujang’ made with N2+N3+N4+N5.
All values are mean±SD (n=3).
Values with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c).