Food Science and Biotechnology

, Volume 23, Issue 4, pp 1223–1230 | Cite as

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

Research Article
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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.

Keywords

germinated soybean gochujang meju organic acid free amino acid isoflavone 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of Food ScienceKorea National University of TransportationChungbukKorea
  2. 2.Department of Food Nutrition and CookDaegu Science UniversityDaeguKorea

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