Physicochemical Properties of Traditional Kochujang Added with Naked Oat Flours

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25°C(± 2 °C). proximate composition roasted as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. contents decreased gradually according to the addition level. pH increased level, whereas fermentation. acidity was opposite pH. L (lightness), a (redness) and b (yellowness)-values samples amount flours, they salinity sweetness flours. Amino acid higher than that control Aspartic acid, alanine, leucine, arginine high in case 0% aspartic proline. And 15% dietary fiber content 5.38g/100g 5.75g/100g addition. As result above results, it found could be improved, possibility developing beneficial health confirmed.