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

J Nutr Health. 2016 Oct;49(5):395-399. Korean.
Published online October 31, 2016.  https://doi.org/10.4163/jnh.2016.49.5.395
© 2016 The Korean Nutrition Society
Study on nutritional property and use potential of Gochujang using Gongju chestnuts
Sun-Hyo Kim
Department of Technology and Home Economics Education, Kongju National University, Gongju 32588, Korea.

To whom correspondence should be addressed. tel: +82-41-850-8307, Email: shkim@kongju.ac.kr
Received August 12, 2016; Revised September 11, 2016; Accepted October 11, 2016.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

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.

Keywords: Gochujang; chestnuts; sensory evaluation; nutrition; use potential

Figures


Fig. 1
Preparation methods of general-, dried chestnut powder- and chestnut syrup-gochujang
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Fig. 2
Nutrition facts of chestnut syrup gochujang
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Tables


Table 1
Ingredient formulation of general-, dried chestnut powder- and chestnut syrup-gochujang
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Table 2
Ingredient formulation of chestnut syrup
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Table 3
Results of sensory evaluation of gochujang
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Table 4
Nutrient content of chestnut syrup gochujang (per 100 g)
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Notes

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

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