아가베 시럽이 고추장의 품질 특성에 미치는 영향

• 영문명: Effect of Agave Syrup on the Quality Characteristics of Gochujang
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 박지은(Ji-Eun Park) 최진희(Jin-Hee Choi)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』11권 1호, 23~29쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.06.30

국문 초록

This study aimed to analyze the quality characteristics of low-sugar gochujang (Korean red chili paste) made by replacing the traditional rice syrup with agave syrup to increase the sweetness. Gochujang was prepared by adding agave syrup in varying amounts, and the quality and sensory characteristics were comprehensively evaluated and compared with the gochujang made with rice syrup. The experimental results showed some differences in the physicochemical properties, such as pH, moisture content, and sweetness. Specifically, the sweetness and saltiness tended to decrease as the amount of agave syrup increased. While no significant difference in pH was observed, the moisture content increased as the amount of agave syrup increased. In the sensory evaluation, no significant differences were found in texture, sweetness intensity, saltiness preference, or color. However, gochujang with 80 g of agave syrup received relatively higher ratings for sweetness preference and overall acceptability compared to the control group with rice syrup. In conclusion, agave syrup has high potential as a useful alternative sweetener in gochujang production.

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서 론

실험 재료 및 방법

결과 및 고찰

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References

키워드

agave syrup gochujang red chilli paste prebiotic foods