• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.