This study investigated the quality characteristics of gochujang based on the amount of green onion added and aimed to propose standardizing the green onion extract content in the gochujang manufacturing process. Green onion extract was used as a substitute for distilled water at 0% (CON), 4% (GO1), 7% (GO2), 10% (GO3), and 14% (GO4) of the total weight of distilled water. Among the quality characteristics, the pH significantly increased only in the GO4 group (p<0.05). Conversely, the moisture content initially decreased before increasing again. The total available solids and Brix significantly increased (p<0.001), as did salinity (p<0.05). In terms of color value, the L value (brightness) significantly increased, while the a value (red) and b value (yellow) significantly decreased (p<0.001). Regarding antioxidant activity, the polyphenol, DPPH, and ABTS+ radical scavenging activities significantly increased with higher extract content (p<0.001), and the flavonoid content also increased significantly. As the extract content increased, overall acceptance improved significantly, with the characteristic intensity evaluation scoring highest in the GO3 group (p<0.001).

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 고추장 제조
    3. 시료액 조제
    4. 고추장 pH
    5. 고추장 수분함량
    6. 고추장 가용성 고형분
    7. 고추장 당도 및 염도
    8. 고추장 색도
    9. 총 폴리페놀 함량 측정
    10. 총 플라보노이드 함량 측정
    11. DPPH radical 소거 활성
    12. ABTS+ radical 소거 활성
    13. 환원력
    14. 소비자 기호도 및 특성 강도 평가
    15. 통계처리
결과 및 고찰
    1. pH
    2. 수분함량
    3. 가용성 고형분
    4. 당도
    5. 염도
    6. 색도
    7. 총 폴리페놀 및 플라보노이드 함량
    8. DPPH radical 소거 활성
    9. ABTS+ radical 소거 활성
    10. 환원력
    11. 고추장의 관능적 특성
요 약
References

• 김연진(국립공주대학교 외식상품학과 대학원생) | Youn Jin Kim (Graduate Student, Dept. of Food Service Management and Nutrition, Kongju National University, Yesan 32439, Korea)
• 황정민(국립공주대학교 외식상품학과 대학원생) | Jeun Min Hwang (Graduate Student, Dept. of Food Service Management and Nutrition, Kongju National University, Yesan 32439, Korea)
• 김수빈(국립공주대학교 외식상품학과 대학원생) | Soo Bin Kim (Graduate Student, Dept. of Food Service Management and Nutrition, Kongju National University, Yesan 32439, Korea)
• 김예지(국립공주대학교 외식상품학과 대학원생) | Ye Ji Kim (Graduate Student, Dept. of Food Service Management and Nutrition, Kongju National University, Yesan 32439, Korea)
• 최진희(대진대학교 식품영양학과 조교수) | Jin Hee Choi (Assistant Professor, Dept. of Food Science and Nutrition, Daejin University, Pocheon 11159, Korea)
• 최해연(국립공주대학교 외식상품학과 교수) | Hae Yeon Choi (Professor, Dept. of Food Service Management and Nutrition, Kongju National University, Yesan 32439, Korea) Corresponding author