Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Dongchimi Added with Gatt (Brassica juncea)

  • Park, Jung-Eun (Department of Food Science and Nutrition, Dankook University) ;
  • Moon, Sung-Won (Faculty of Culinary Art & Food Technology, Youngdong University) ;
  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
  • Published : 2005.02.28
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Abstract

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

Keywords

References

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