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KMID : 0665220040170010025
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 1 p.25 ~ p.31
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Effect of Dill and Stevia Hot-Water Extracts on Quality and Sensory Characteristics of Kimchi
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Kim Jong-Hyun
Lee Han-Ki
Park Jung-Hee
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Abstract
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The quality and sensory characteristics of kimchi during fermentation at 15 ^{circ}C were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan’’s multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.
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KEYWORD
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kimchi, dill, stevia, quality characteristics
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