Journal List > J Nutr Health > v.49(5) > 1081463

Kim: Study on nutritional property and use potential of Gochujang using Gongju chestnuts



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.


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).


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.


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.

Figures and Tables

Fig. 1

Preparation methods of general-, dried chestnut powder- and chestnut syrup-gochujang

Fig. 2

Nutrition facts of chestnut syrup gochujang

Table 1

Ingredient formulation of general-, dried chestnut powder- and chestnut syrup-gochujang

Table 2

Ingredient formulation of chestnut syrup

Table 3

Results of sensory evaluation of gochujang


1) M ± SD 1. very dislike ~ 7. very like 2) Means with different alphabet are significantly different in the same row by the LSD-test at α = 0.05.

NS: not significant

Table 4

Nutrient content of chestnut syrup gochujang (per 100 g)


1) Korean Nutrition Society, Food values, Seoul; 2009


This work was supported by grant from agricultural corporation Bamtori maeul (20131026KJ).


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