|
KMID : 1134820070360091219
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 9 p.1219 ~ p.1224
|
|
|
Effects of Wasabi (Wasabia japonica Matsum) on the Physicochemical Characteristics of Baechu Kimchi during Fermentation
|
|
Jang Myung-Sook
Park Jung-Eun
|
|
|
Abstract
|
|
|
|
In this study, we explored the application of Wasabi addition to baechu kimchi with regard to quality improvement, by reviewing the optimum Wasabi level and its effects on the product physicochemical characteristics during fermentation. The final weight percentages of Wasabi in the baechu kimchi were adjusted to 0, 2, 3, 4, and 5% per weight of baechu, respectively, and the samples were fermented for 35 days at 10℃. Following fermentation, the treatments over 3% Wasabi contained the highest pH and lowest total acidity values. Total vitamin C and reducing sugar content increased initially, up to certain fermentation times depending on the level of Wasabi contents within the treatments over 3% Wasabi, and decreased afterwards. The water soluble pectin content increased as the fermentation period increased; however, it decreased with increasing levels of Wasabi. In conclusion, the optimum levels of added Wasabi in the baechu kimchi were 3% and 5% per weight of baechu, to have a fermentation?retarding effect on the product.
|
|
|
KEYWORD
|
|
|
baechu kimchi, Wasabi (Wasabia japonica Matsum), fermentation, physicochemical characteristics, water soluble pectin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|