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Effect of Sweeteners on the Quality Properties of Kakdugi  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.22, no.3, 2009 , pp. 443-448 More about this Journal
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
Kakdugi; sugar; sodium saccharin; stevioside; fermentation;
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Times Cited By KSCI : 5  (Citation Analysis)
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