Sweet persimmon (Diospyros kaki T. cv. Fuyu) Kochujang, fermented hot pepper paste added sweet persimmon powder was during storage for 24 weeks at room temperature. Viable cell count of commercial kochujang and sweet persimmon kochujang was 4.0×10^(6...
Sweet persimmon (Diospyros kaki T. cv. Fuyu) Kochujang, fermented hot pepper paste added sweet persimmon powder was during storage for 24 weeks at room temperature. Viable cell count of commercial kochujang and sweet persimmon kochujang was 4.0×10^(6) cfu/g and 1.6x10^(7) cfu/g respectively. Sensory property of kochujang added with persimmon powder was not significantly affected by storage period.