Table 2. Physiochemical characteristics of Gochujang

Constituents	NAG¹⁾	LAG²⁾	FAG³⁾
Moisture (%)	34.38±1.04⁴⁾^a⁵⁾	31.78±0.77^b	33.25±1.07^a^b
Salinity (%)	6.4±0.05^a	6.5±0.06^a	6.5±0.25^a
pH	4.56±0.05^a	4.49±0.02^a	4.21±0.22^b
Amino type nitrogen (mg%)	153.1±3.05^b	156.2±2.21^b	176.8±1.72^a
Chromaticity (L value)	23.65±0.36^a	23.25±0.97^a	23.76±0.75^a

¹⁾Not added apple Gochujang.
²⁾Gochujang with apple liquid.
³⁾Gochujang with fermented apple products.
⁴⁾Values are means±SD (n=3).
⁵⁾^a^-^bDifferent superscripts within a row indicate significantly different at p<0.05.