• Journal of Nutrition and Health
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• v.49 no.5
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.99-108
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• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.148-158
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• 2017

This study was conducted to investigate the effects of adding gochujang addition to cookie dough on the quality characteristics of cookies. Cookies were prepared by replacing 0% 5%, 10%, 15% and 20% flour with gochujang. The gochujang pH, total soluble solid and salinity were $4.84{\pm}0.02$, $63.33{\pm}4.19%$ and $7.63{\pm}009%$, respectively. The moisture content in gochujang was $40.10{\pm}0.10%$, and the color values of gochujang was were as L-value $24.46{\pm}0.06$, a-value $10.18{\pm}0.13$, and b-value $7.44{\pm}0.10$. The pH values of cookies decreased according to the addition of gochujang. The values of density and loss rate in cookies were not-significantly different among the samples. Spread factor and moisture content of cookies increased with amounts of added gochujang. The salinity and total soluble solid content of cookies with gochujang were significantly higher than those of the control. L-value was significantly reduced, and a-value and b-value increased by adding gochujang. Total phenolic content and DPPH free radical scavenging activities were increased according to the amount of gochujang. For sensory evaluation, gochujang added cookies were more preferred in terms of color, softness and overall preference. Overall, these results indicate that adding 10% gochujang is desirable for making gochujang cookies.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.213-220
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• 2018

This study was conducted to investigate changes in the quality of Gochujang following the addition of sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Gochujang was prepared with or without FSP and fermented at $16^{\circ}C$ for 24 weeks, as detailed in a previous study. No significant physicochemical changes in moisture, crude protein content, pH, salinity and amino nitrogen content were observed among the varieties of Gochujangs evaluated (Commercial Gochujang, Gallic-Gochujang and FSP-Gochujang). In addition, we detected no significant differences in microbiological profiles. However, following addition of FSP to Gochujang, the color was affected and antioxidant properties were enhanced. The DPPH radical scavenging activity of FSP-Gochujang increased by 58.8% and 24.8% compared with Commercial Gochujang and Gallic-Gochujang, respectively. Furthermore, analysis of the free amino acid content revealed higher levels of ${\gamma}$-Aminobutyric acid (100.9 mg/100 g), a biofunctional ingredient, in FSP-Gochujang. Thus, these results suggest the potential for development of a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-Aminobutyric acid content using FSP.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.348-356
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• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.3
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• pp.235-242
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• 2017

This study was conducted to determine the optimum amount of dried Alaska Pollock Therage chalcogramma roe (D-AP-R) for preparing garlic gochujang with D-AP-R. We investigated the optimal preparation of garlic gochujang with D-AP-R by proximate composition, taste, color, and odor measurements and sensory evaluation. The moisture, ash contents and water activity of garlic gochujang with D-AP-R decreased as the amount of D-AP-R increased, whereas other components, such as crude protein and lipid contents, taste value, yellowness of Hunter color, and odor intensity, increased as D-AP-R increased. According to the sensory evaluation results, garlic gochujangs with 10 and 15% D-AP-R were superior to garlic gochujang without D-AP-R (control) in terms of taste and overall acceptance but inferior in terms of fish odor. However, there was no difference in the sensual color of garlic gochujang with versus without D-AP-R. These results suggest that high quality garlic gochujang can be prepared by adding 10% D-AP-R. The total amino acid content of garlic gochujang with 10% D-AP-R was 11.81 mg/100 g, which was higher than that of the control (9.05 mg/100 g). The cholesterol content of garlic gochujang with 10% D-AP-R was 16.1 mg/100 g, which is below the acceptable daily cholesterol intake (300 mg/day).

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.62-66
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• 2017

This study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35, and $45^{\circ}C$). Rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to $40s^{-1}$. Gochujang and chogochujang were found to be non-Newtonian fluids according to the Herschel-Bulkley model. Yield stress and consistency coefficient of gochujang at different temperatures were higher than those of chogochujang, whereas the opposite was observed for flow behavior index. Moreover, all rheological properties of gochujang and chogochujang decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. Gochujang (14.48 kJ/mol) had slightly higher activation energy than chogochujang (14.03 kJ/mol).