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KMID : 0665220070200010053
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.53 ~ p.62
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A Study on the Quality Characteristics of Kimchi with Mulberry Leaf Powder
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Shin Seung-Mee
Choi Mi-Kyeong
La Sun-Hwa
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Abstract
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In this study, physicochemical, microbiological and organoleptic analyses were carried out on cabbage kimchi, a representative fermented food, that was made with 0.5%, 1.0%, and 1.5% mulberry leaf powder during fermentation. This kimchi was then compared to, kimchi without added mulberry leaf powder. The pH values showed minimal differences between the two types of kimchi at the beginning of fermentation. The total acidities were low in every plot of kimchi and increased according to the fermentation. The total microbial cell and Lactobacilus counts increased rapidly in the exponential phase according to the fermentation, and showed little increase in the stational phase. Among the analyzed plots, the lowest population was found in the kimchi containing 1.0% of mulberry leaf powder. This kimchi, in particular, also had the best quality scores, overall acceptance and organoleptic test results during fermentation. Fermentation was slowed in the kimchi with mulberry leaf powder, according to the amount of added as compared to the kimchi without it also showed less acidity. The color appearance, however, of the kimchi with added mulberry leaf powder, was inferior to that of the kimchi without mulberry leaf powder.
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KEYWORD
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kimchi, mulberry Leaf powder, functional food
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