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KMID : 0665420050200040391
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Korean Journal of Food Culture
2005 Volume.20 No. 4 p.391 ~ p.396
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Development of Breakfast Sausage Prepared with Freeze-Dried Kimchi Powder
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Cho Yong-Bum
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Abstract
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This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to develop a new Korean style processed food, which can be used as a useful export item. The results of the study suggested that BFSs prepared with FDKP were more favored than BFS without FDKP. The specific findings are as follows: The BFS added with 3% FDKP was favored most in color, taste, softness and overall acceptability by the trained sensory panels. However, in case of unbaked BFS, 9% addition of FDKP was found to have preferred color. Overall, this study suggests that 3% of FDKP was optimal for the newly developed Kimchi BFS. On top of that this study also showed possibility of standardization of product using Korean traditional Kimchi.
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KEYWORD
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Freeze Dried Kimchi Powder(FDKP), breakfast sausage, gas chromatography
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