|
KMID : 0380620070390010039
|
|
Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.39 ~ p.43
|
|
|
Development of Baikkimchi Sauce using Natural Color
|
|
Han Gwin-Jung
Shin Doung-Sun
Cho Yong-Sik
Lee Soo-Yul
|
|
|
Abstract
|
|
|
|
The characteristics of the Baikkimchi sauce made from natural pigments according to the preservation period were explored. For this research, two Baikkimchi sauces were made. One was made of Baikkimchi and only side materials (Sauce I). The other was made of Baikkimchi, side materials and 1.5% of orange paprika powders (Sauce II). There was no significant change in pH and the total acidity. The color showed better stability in the sauce II, the one with the natural pigments. As the preservation period increased, vitamin C content and the viscosity decreased. In addition, the number of lactic acid bacteria became rather reduced. Sevral sensory features were different significantly according to the preservation period, and the one with source II showed better features overally.
|
|
|
KEYWORD
|
|
|
Baikkimchi, sauce, paprika, natural color, quality properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|