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KMID : 1011620070230030281
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.281 ~ p.287
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Development of a Multi - purpose Sauce using Kimchi
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한귀정:Han Gwin-Jung
신동선:Shin Doung-Sun/조용식:Cho Yong-Sik/이수열:Lee Soo-Yul
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Abstract
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In this study, we explored the characteristics of a Chinese cabbage kimchi sauce, which was made from natural pigments, according to the preservation period. There were no significant changes in pH and total acidity and the color of the sauce with added natural pigments demonstrated stability. Also, vitamin C and the change of viscosity decreased as the preservation period increased. A although the number of lactic acid bacteria decreased over a 20 day period, a certain level was sustained for 91 days. Lastly, the sensory properties of the sauce were not significantly different according to the preservation period.
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KEYWORD
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kimchi, sauce, quality properties, sensory properties, multi-purposes
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