|
KMID : 0381019850180010036
|
|
Korean Journal of Nutrition
1985 Volume.18 No. 1 p.36 ~ p.45
|
|
|
Effects of Sugars on Kimchi Fermentation and on the Stabiligy of Ascorbic Acid
|
|
|
|
|
Abstract
|
|
|
The effects of glucose, lactose, sucrose, and potato starch on kimchi fermentation and on the stability of ascorbic acid were investigated at 7r-. Kimchi samples with the sugars showed the higher pH and lower total acidity until 9th day of fermentation than kimchi
j without sugar. Changes in the pH and total acidity were not significantly different among
the samples after the 12th day. Addition of the sugars did not show any effects on the growth of lactobacilli through the fermentation period.
! The amounts and changes in ascorbic acid content during the fermentation did not
differ significantly between the control and sugaradded samples. Ascorbic acid in most samples decreased continuously by the 9th day of fermentation. After then the vitamin.increas ed in all the samples and then again decreased slowly after 18th day.
From the multiple comparison tests the 10panel members indicated the better flavor of sugaradded samples than control sample. However the differences in flavor were not significant
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|