Effects of Sugars on Kimchi Fermentation and on the Stability of Ascorbic Acid

당류(糖類)가 김치의 발효(發酵)와 Ascorbic Acid의 안정도(安定度)에 미치는 영향(影響)

  • Jung, H.S. (Dept. of Foods & Nutrition, Duksung Women's University) ;
  • Ko, Y.T. (Dept. of Foods & Nutrition, Duksung Women's University) ;
  • Lim, S.J. (Dept. of Foods & Nutrition, Duksung Women's University)
  • 정하숙 (덕성여자대학 식품영양학과) ;
  • 고영태 (덕성여자대학 식품영양학과) ;
  • 임숙자 (덕성여자대학 식품영양학과)
  • Published : 1985.03.30

Abstract

The effects of glucose, lactose, sucrose, and potato starch on kimchi fermentation and on the stability of ascorbic acid were investigated at $7^{\circ}C$. Kimchi samples with the sugars showed the higher PH and lower total acidity until 9th day of fermentation than kimchi without sugar. Changes in the pH and total acidity were not significantly different among the samples after the 12th day. Addition of the sugars did not show any effects on the growth of lactobacilli through the fermentation period. The amounts and changes in ascorbic acid content during the fermentation did not differ significantly between the control and sugar - added samples. Ascorbic acid in most samples decreased continuously by the 9th day of fermentation. After then the vitamin increased in all the samples and then again decreased slowly after 18th day. From the multiple comparison tests the 10- panel members indicated the better flavor of sugar - added samples than control sample. However the differences in flavor were not significant.

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