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KMID : 0665220070200010063
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.63 ~ p.67
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A Study on The Kimchi Made with Green Pepper Powder
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Jeong Eun-Ja
Bang Byung-Ho
Seo Jeong-Sook
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Abstract
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In order to optimize use of pepper resources, and to aid farmers in increasing their income, we compared two types of kimchies made from red and green pepper powder. Qualitative differences were examined during fermantation at 4℃. There was no significant change in pH patterns, acidity, total bacteria cell count and total lactic acid bacteria cell count between the red and green pepper powder, however, sensory evaluation, indicated that Kimchi made with green pepper powder showed lower, sensory scores than Kimchi made with red pepper powder with respect to overall acceptability. Eventhough the sensory scores of green pepper is lower than that of red pepper, the quality of Kimchies was not different between them. Considering that the price of green pepper is far cheaper than red pepper powder, farmers should consider actively the production of green pepper Kimches in order to cut down expenses fur the production of Kimches.
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KEYWORD
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Kimchi, green pepper powder, red pepper powder
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Listed journal information
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