Abstract
The quality characteristics of gochujang meju, a fermented red pepper soybean starter, made with soybeans (Glycine max L.) germinated under dark and light conditions were compared. Soybeans germinated for 12 h were the most suitable for preparation of isoflavone enriched gochujang meju. The numbers of aerobic bacteria in gochujang meju fermented with either soybeans germinated under dark conditions (GGD) or soybeans germinated under light conditions (GGL) were significantly (p<0.05) increased, compared to gochujang meju fermented with non-germinated soybean (GNS). The total free sugar and isoflavone contents in GGD and GGL were significantly (p<0.05) increased, compared to GNS. The subtotal free amino acid contents in GGD and GGL of bitter taste compounds were significantly (p<0.05) decreased, compared to GNS. During germination, both dark and light factors had an influence on the quality characteristics of gochujang meju.
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