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KMID : 0665220050180020146
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 2 p.146 ~ p.154
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Effect of Semi-dry Red Pepper Powder on Quality of Kimchi
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Bang Byung-Ho
Seo Jeong-Sook
Jeong Eun-Ja
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Abstract
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We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.
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KEYWORD
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Kimchi, red pepper powder, semi-dry red pepper powder
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