Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

스테비오사이드 함유 감미료 첨가 김치의 품질특성

  • Bae, Hyo Ju (Department of Foods and Nutrition, Duksung Women's University) ;
  • Lee, Ju Youn (Department of Foods and Nutrition, Duksung Women's University)
  • 배효주 (덕성여자대학교 식품영양학과) ;
  • 이주연 (덕성여자대학교 식품영양학과)
  • Received : 2012.10.12
  • Accepted : 2013.01.31
  • Published : 2013.02.28
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Abstract

The effects of stevioside-containing sweetener (SCS) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor component (VOC)s of SCS-added kimchi. The concentrations of SCS added to kimchi instead of 1% white sugar were 0.165, 0.33, 0.66, and 1.32% (w/w). The pH of kimchi with higher amounts of added SCS generally increased, and the acidity of kimchi with higher amounts of added SCS generally decreased. Addition of higher amounts of SCS generally inhibited the growth of lactic acid bacteria in kimchi. Scores of overall acceptability for 0.33 or 0.66% SCS-added kimchi were significantly higher than those for other samples (p<0.05), whereas those for 1.32% SCS-added kimchi were significantly lower than those for other samples (p<0.05). The optimum concentration of SCS added to kimchi appears to be 0.33%. Among major VOCs identified in kimchi, the concentrations of seven components including ethanol generally decreased with addition of higher amounts of SCS, whereas that of diallyl disulfide was not changed markedly. The major VOCs contributing to desirable sensory properties of kimchi were likely dimethyl disulfide and diallyl sulfide.

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References

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