Table 3 Moisture, ash, calor ie, and reducing sugar content of Kochujang added with peach paste

Cultivar1)	Moisture (%)	Ash (%)	Calorie (kcal/100 g)	Reducing sugar (mg/mL)
KHK	37.83±0.142)^a3)	7.29±0.03^b	224.50±0.71^c	829.81±7.60^b
CHK	37.83±0.38^a	7.14±0.02^c	225.50±2.12^c	825.05±3.75^b
CWK	37.78±0.09^a	7.13±0.06^c	225.00±0.00^c	827.21±10.88^b
MK	36.09±0.12^b	7.02±0.05^d	239.50±0.71^b	819.43±1.98^b
CK	33.41±0.18^c	7.53±0.00^a	240.50±0.71^a	848.84±8.99^a

KHK, Kanoiwa Hakuto Kochujang; CHK, Cheonhong Kochujang; CWK, Changhowon Hwangdo Kochujang; MK, mixed Kochujang, CK, commercial Kochujang
Values are means±SD of triplicate determinations.
Different superscripts within a column (a-d) indicate significant differences (p<0.05).