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Development of a Multi-purpose Sauce using Kimchi  

Shin, Doung-Sun (Agriproduct Science Division, National Rural Resources Development Institute. NIAST.RDA)
Cho, Yong-Sik (Agriproduct Science Division, National Rural Resources Development Institute. NIAST.RDA)
Lee, Soo-Yul (K&G Food Co., Ltd.)
Han, Gwi-Jung (Agriproduct Science Division, National Rural Resources Development Institute. NIAST.RDA)
Publication Information
Korean journal of food and cookery science / v.23, no.3, 2007 , pp. 281-287 More about this Journal
Abstract
In this study, we explored the characteristics of a Chinese cabbage kimchi sauce, which was made from natural pigments, according to the preservation period. There were no significant changes in pH and total acidity and the color of the sauce with added natural pigments demonstrated stability. Also, vitamin C and the change of viscosity decreased as the preservation period increased. A although the number of lactic acid bacteria decreased over a 20 day period, a certain level was sustained for 91 days. Lastly, the sensory properties of the sauce were not significantly different according to the preservation period.
Keywords
kimchi; sauce; quality properties; sensory properties; multi-purposes;
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Times Cited By KSCI : 1  (Citation Analysis)
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