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).