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Quality Characteristics of Kimchi with Added Purified Licorice(Glycyrrhiza uralensis) Extract  

Lee, Su-Hyun (Department of Foods and Nutrition, Duksung Women's University)
Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 609-616 More about this Journal
Abstract
The effects of purified licorice (Glycyrrhiza uralensis) extract (PLE) as a sugar substitute on kimchi quality were evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of PLE-added kimchi. The pH of kimchi with higher amounts of added PLE increased slightly with two or three days ripening. The acidity of unripened kimchi or kimchi ripened for one day significantly increased with addition of PLE, while that of kimchi ripened for two or three days decreased significantly (p<0.05). Addition of PLE had no significant effect on the lactic acid bacteria count of kimchi compared to that of sugar. Overall acceptability and taste of 0.005 or 0.01% PLE-added kimchi ripened for two to three days were higher than those of other samples, whereas addition of more than 0.01% PLE to kimchi unripened or ripened for one day resulted in lower overall acceptability and taste than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced by ripening of kimchi, and the amounts of some volatile odor components in kimchi were also changed during ripening.
Keywords
Kimchi; Purified licorice (Glycyrrhiza uralensis) extract; Lactic acid bacteria;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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