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

摘要: Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using chestnuts analyze nutritional properties the best item by sensory evaluation in order increase marketability of chestnut processed foods. Methods: Gochujang was prepared, nutrient contents were analyzed according methods food fair Korea Food Research Institute. Three kinds gochujang, including general (control)-, dried powder-, syrup- prepared. Sensory performed on three 45 adults, males females (20"s~60"s years age). Results: Chestnut syrup-gochujang evaluated as significantly higher than general- or powder-gochujang evaluation. Thus, nutrition facts produced syrup gochujang. Nutrient per 100 g traditional literature similar terms total carbohydrates fat, whereas protein content sodium lower literature. Conclusions: The results imply that has benefits such literature, addition with its good taste. Therefore, may have high usage potential. There need improve quality storage through future study.