Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, α-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ΔE value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

서 론
 재료 및 방법
  재 료
  고추장
  생균수와 효소활성도
  일반성분
  관능검사
 결과 및 고찰
  미생물상
  효소활성도
  색 도
  pH와 적정산도
  산화환원전위와 수분활성도
  환원당과 알코올
  질소성분
  관능검사
 요 약
 References

• 박수아(목포대학교 식품영양학과) | Su-Ah Park
• 김동한(목포대학교 식품영양학과) | Dong-Han Kim Corresponding Author