Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Effect of Blanching on the Quality Characteristics of Dandelion (Taraxacum platycarpum D.) Kimchi

민들레 김치의 품질 특성에 미치는 데치기 효과

  • Park In-Kyung (Dept. of Food Science and Technology, Faculty of Food Industry and Technology, Catholic University of Daegu) ;
  • Kim Soon-Dong (Dept. of Food Science and Technology, Faculty of Food Industry and Technology, Catholic University of Daegu)
  • 박인경 (대구가톨릭대학교 식품산업학부 식품공학전공) ;
  • 김순동 (대구가톨릭대학교 식품산업학부 식품공학전공)
  • Published : 2005.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the $3\%$ brine for 15 seconds at $100^{\circ}C$, then salted in $8\%$ brine for 5 hours) and NT-group (dandelion was salted at $8\%$ brine for 5 hours). Changes in pH, acidity, color, number of total microbe and lactic acid bacteria, antioxidant activity and sensory quality were investigated during the fermentation at $10^{\circ}C$. The pH of the BT- and NT-Kimchi maintained higher than 4.1 for 21-days fermentation, but that of BT-Kimchi was lower than that of NT-Kimchi. And also, the titrable acidity of BT-Kimchi was maintained higher than that of NT-Kimchi. $L^\ast\;value\;and\;b^\ast$ value of BT-Kimchi were higher, while $a^\ast$ value of BT-Kimchi was lower than that of NT-Kimchi. There was no significantly difference in total microbial count between BT- and NT-Kimchi, while number of the lactic acid bacteria in the BT-Kimchi was higher than that of BT-Kimchi. There was no significant difference in the antioxidant activity between BT- and NT-group during the fermentation. In the results of sensory evaluation of the dandelion Kimchi, toughness, color, flavor and overall quality were good in the BT-Kimchi, while the bitter taste showed relatively strong in the NT-Kimchi.

Keywords