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To investigate the effect of starch materials on Yulmoo Kimchi fermentation, wheat flour and glutinous rice flour were used. Wheat flour was weighed by 1% and 3% of salted Yulmoo, pasted and added respectively. Irrespective of added amount of wheat flour paste (WFP), it hastened the aging of Yulmoo Kimchi during fermentation at 20℃. The difference of pH and titratable acidity among samples was conspicuous after 5 days, and sample with 3% WFP was lower in pH and higher in titratable acidity than the others. Sample with 3% WFP showed higher L value than the others, and the decrease of a value was the most conspicuous for all samples during the initial stage and day 1. To compare difference of starch sources, glutinous rice flour paste (GRFP) was also added to Yulmoo Kimchi. Sample with 3% GRFP showed lower pH and higher titratable acidity than sample with 3% WFP after 5 days. Reducing sugar content was generally higher in sample with 3% GRFP, but L value of Yulmoo Kimchi juice was chiefly higher in sample with 3% WFP.
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