Preparation and characterization of umami enhanced faba bean Gochujang

This study aimed to investigate the potential of substituting glutinous rice flour with raw and roasted faba bean flours in gochujang, a traditional Korean fermented condiment. The proximate composition and physicochemical properties of the samples were evaluated. Faba bean substitution significantly increased the protein content and amino nitrogen levels, leading to enhanced formation of free amino acids. Although faba bean flour contained less carbohydrate than glutinous rice, no substantial difference in reducing sugar content was observed after fermentation, indicating that sweetness was largely preserved. Color differences diminished with fermentation, while faba bean samples retained higher final viscosity than the control, suggesting improved texture stability. Overall, faba bean flour, particularly in roasted faba bean, can serve as a nutritionally enriched, umami enhanced, and functionally stable starch substitute in gochujang. These findings highlight the potential of faba bean to support the development of high-protein, health-oriented, and sustainable Korean fermented foods.