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KMID : 0380919960250010069
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.69 ~ p.75
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A Study on the Contents of Dietary Fibers and Crude Fiber in Kimchi Ingredients and Kimchi
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Park Kun-Young
Ha Jung-Ok
Lee Sook-Hee
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Abstract
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The contents of dietary fibers and crude fiber in kimchi and its ingredients(Korean cabbage, radish, red pepper powder, garlic and ginger) were quantitated. On dry matter basis, the garlic contained the highest amount(22.3±1.3%) of soluble dietary fiber(SDF), and red pepper powder contained the highest levels of insoluble dietary fiber(IDF, 31.7±0.1%) and total dietary fiber(TDF, 39.1±0.6%) among the kimchi ingredients. Kimchi contained 8.3~8.5% more IDF than SDF. TDF contents of raw kimchi(0 week) and fermented kimchi(3 weeks at 5℃) were 20.7±0.1 and 24.0±0.1%, respectively. The contents of crude fiber(CF) in kimchi and its ingredients were largely different from those of TDF in the samples. CF content of garlic was the lowest value of 1.3±0.1%, but CF content of red pepper powder was the highest value of 20.5±0.7% among the kimchi ingredients. CF contents of the raw kimchi and the fermented kimchi were 8.2±0.5% and 9.3±0.2%, respectively. Thus, the actual dietary fiber content of kimchi is 2 to 3 times that of the crude fiber reported.
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KEYWORD
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kimichi ingredients, kimchi, dietary fiber content, crude fiber content
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