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KMID : 1011620120280020159
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 2 p.159 ~ p.165
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Change in the Chemical Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi during Storage Periods
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신동선:Shin Dong-Sun
김명희:Kim Myung-Hee/한귀정:Han Gwi-Jung
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Abstract
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In this study, the chemical characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the AcK Leaf-kimchi preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the AcK Leaf-kimchi preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27～5.56%). Total chlorophyll decreased after the 1st month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.
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KEYWORD
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Aralia continentalis Kitagawa, leaf Kimchi, chemical, storage
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