Changes in free sugars of Kochujangs during aging
1986
Chung, W.C. | Lee, T.S. (Seoul Woman's Univ., Seoul (Korea R.). Dept. of Food Science) | Nam, S.H. (I1hwa Co., Ltd., Seoul (Korea R.). Technical Research Inst.)
Free sugars of Kochujang which were prepared with different starch sources, i.e., glutinous rice, polished barley, wheat flour and sweet potato, were investigated for three months of aging. Glucose was found in all tested samples during aging period and the content increased with time, particularly higher for glutinous rice while lower for sweet potato. Fructose also was found through aging period, its content increased for a month and decreased later
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