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Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions

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Abstract

The quality characteristics of gochujang meju, a fermented red pepper soybean starter, made with soybeans (Glycine max L.) germinated under dark and light conditions were compared. Soybeans germinated for 12 h were the most suitable for preparation of isoflavone enriched gochujang meju. The numbers of aerobic bacteria in gochujang meju fermented with either soybeans germinated under dark conditions (GGD) or soybeans germinated under light conditions (GGL) were significantly (p<0.05) increased, compared to gochujang meju fermented with non-germinated soybean (GNS). The total free sugar and isoflavone contents in GGD and GGL were significantly (p<0.05) increased, compared to GNS. The subtotal free amino acid contents in GGD and GGL of bitter taste compounds were significantly (p<0.05) decreased, compared to GNS. During germination, both dark and light factors had an influence on the quality characteristics of gochujang meju.

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Authors and Affiliations

  1. Department of Food Science, Korea National University of Transportation, Chungbuk, 368-701, Korea

    Seon-Jeong Choi & Ung-Kyu Choi

  2. Department of Food Nutrition and Cook, Daegu Science University, Daegu, 702-723, Korea

    Nan-Hee Lee

Authors
  1. Seon-Jeong Choi
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  2. Nan-Hee Lee
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  3. Ung-Kyu Choi
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Correspondence to Ung-Kyu Choi.

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Choi, SJ., Lee, NH. & Choi, UK. Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions. Food Sci Biotechnol 23, 1223–1230 (2014). https://doi.org/10.1007/s10068-014-0167-4

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  • DOI: https://doi.org/10.1007/s10068-014-0167-4

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