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KMID : 1134820170460101178
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1178 ~ p.1185
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Effect of Heated-Kimchi Addition on the Physicochemical Characteristics and Antioxidant Activity of Gratin
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Kim Tae-Joon
Surh Jeong-Hee
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Abstract
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Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at 100°C for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at 100°C only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, γ-aminobutyric acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.
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KEYWORD
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kimchi, heat treatment, gratin, antioxidant activity, GABA
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