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KMID : 0380619900220040380
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.380 ~ p.385
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Sensory Characteristics of Low Sodium Kakdugi
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Abstract
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This study was conducted to determine the relative saltiness of MgClz, KZSO, and KCI and evaluate the sensory characteristics of solutions and Kakdugi(Korean seasoned pickles of cubed radish roots) prepared with reduced amount of sodium chloride by replacement with varying levels of KCl. The relative saltiness of MgCl₂ and K₂S0₄ were 0.11 -0.12(0.115) and 0.08-0.09(0.085) respectively, at the reference level of 0.5% NaCl. The relative saltiness of KCl varied from 0.52 to 0.76 as the reference level increased from 0.5 to 2.0% NaCI. The result of sensory evaluation on the mixed solutions of NaCI and KCl indicated that bitterness, metallic flavor and astringency increased with the increased levels of KCI. The addition of KCI slightly increased the firmness of kakdugi radish but there was no significant difference in firmness by the amount of substitution. Bitterness and off-flavor was enhanced with the increased levels of replacement especially when the level was higher than 50%. Saltiness, sourness and overall desirability decreased as the extent of the replacement increased. There were no significant difference in pH, acidity and firmness measured with Universal Testing Machine. The result of this study indicate that the replacement of NaCI with KCl at not more than 50% does not affect greatly the characteristics of kakdugi.
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