Quality Characteristics of Gochujung Manufactured using Rice Nuruk(Aspergillus oryzae) Powder

This study examined the quality characteristics and consumer acceptance of Gochujang made with various additions of rice Nuruk (A. orzyae) powder. Gochujang samples were prepared with varying amounts of Nuruk powder added to Gochujang ranging from CON2 (0%), NG1 (25%), NG2 (50%), NG3 (75%), and NG4 (100%). The study found that as the percentage of Nuruk powder in Gochujang increased, the moisture content and salinity of Gochujang decreased, while the sugar content and viscosity of increased. Also, as Nuruk powder was added, L-value, a-value, and b-value increased compared to Gochujang with Meju powder (CON2). Attribute differences for Gochujang test scores for savory odor, sweetness and roughness increased, while the degree of glossy, degree of watery, fermented odor, fermented flavor, saltiness, and bitterness decreased with the addition of rice Nuruk powder. The acceptance test showed that it was preferred by NG3 (75%), NG4 (100%) above. Based on the findings above, this study could serve as fundamental data for the production of Gochujang using Nuruk powder.