• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.492-501
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• 2007

This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).