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KMID : 1160620110160010074
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Preventive Nutrition and Food Science
2011 Volume.16 No. 1 p.74 ~ p.82
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Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)
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Jeong Jin-Woong
Kim Ok-Sun
Sung Jung-Min
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Abstract
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The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10oC fermentation. The initial pH was approximately 5.65～5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23～4.52 and 6.12～7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both DPPH+ and ABTS+ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.
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KEYWORD
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kimchi, semi-dried red pepper, capsaicinoids, storage, antioxidant activity
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