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KMID : 1134820130420101649
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 10 p.1649 ~ p.1655
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Quality Characteristics of Kimchi Added with Allium hookeri Root
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You Bo-Ram
Kim Hyun-Ju
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Abstract
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This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at 4°C. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87～2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.
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KEYWORD
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Allium hookeri root, kimchi, quality, sensory evaluation
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