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KMID : 1134820090380081124
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 8 p.1124 ~ p.1129
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Changes in the Quality Characteristics of Lotus Root Pickle with Beet Extract during Storage
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Park Bock-Hee
Cho Hee-Sook
Jeon Eun-Raye
Kim Sung-Doo
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Abstract
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Quality characteristics of lotus root pickle added with beet water extract were investigated. Lotus root slices were salted with NaCl, soaked into pickling solution, and then stored at 20oC. Throughout the whole storage periods, pH, acidity, saltiness of pickles (control, 10% beet extract, 20% beet extract, 30% beet extract, 40% beet extract) ranged 3.45~3.51, 1.42~1.88% and 1.86~1.91, respectively. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the experimental groups were increased. In terms of color values, L and a values were decreased, but b values were increased, with increasing beet extract content. The hardness of lotus root pickles measured instrumentally was higher in lotus root pickle added with 40% beet water extract than in control pickle. Overall, based on sensory evaluation, lotus root pickle added 30% beet extract was preferred over the other samples.
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KEYWORD
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lotus root pickle, beet water extract, quality characteristics
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