흑마늘 고추장의 이화학적 성분 및 항산화 물질 분석 = Analysis of the Physicochemical Compositions and Antioxidant Contents of Black Garlic Gochujang

다국어 초록 (Multilingual Abstract)

Gochujang’s quality is influenced by the hydrolysis of starch-derived sweetness, chili' s spiciness and color, and umami from amino acids. The composition of ingredients significantly affects its characteristics. Black garlic ages through Maillard reaction, decreasing moisture and increasing sugars and bioactive compounds with antioxidant and immune benefits. This study added black garlic juice to gochujang to enhance biological activity of gochujang. Moisture decreased and sugar increased with black garlic juice addition; salinity showed no significant change due to soy sauce use instead of salt. pH was lower in treated groups, with no difference by addition amount. Total polyphenol content increased with black garlic juice concentration, while total flavonoid content showed no significant difference among groups. This study confirmed that the use of black garlic, known for its superior bioactivity, can enhance the commercial value of gochujang.