The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Sweeteners on the Quality Properties of Kakdugi

감미료의 종류가 깍두기의 품질 특성에 미치는 영향

  • Pak, Hee-Ok (Dept. of Food and Nutrition, Gachon University of Medicine and Science) ;
  • Sohn, Chun-Young (Dept. of Food and Nutrition, Dongnam Health University)
  • 박희옥 (가천의과학대학교 식품영양학과) ;
  • 손춘영 (동남보건대학 식품영양과)
  • Published : 2009.09.30
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Abstract

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

Keywords

References

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