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KMID : 1134820100390040580
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 4 p.580 ~ p.586
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Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi
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Park Dong-Il
Choi A-Reum
Woo Hye-Jin
Rhee Seong-Kap
Chae Hee-Jeong
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Abstract
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The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p＜0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p＜0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p＜0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.
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KEYWORD
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kimchi, plant leaves, fermentation, sensory characteristics
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