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KMID : 1160620050100010022
Preventive Nutrition and Food Science
2005 Volume.10 No. 1 p.22 ~ p.28
Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi
Lee Jeung-Hee

Sung Tae-Hwa
Kim Mee-Ree
Abstract
Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5¡É. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.
KEYWORD
gamma-irradiated red pepper powder, kakdugi, physicochemical property, sensory evaluation
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