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Chemical Characteristics of Stored Aralia continentalis Kitagawa Kimchi - Vitamin C, Reducing Sugar, Total Chlorophyll, Dietary Fiber, Total Soluble Solid -  

Han, Gwi-Jung (Development of Korean Food Research for Globalization, NIAST, RDA.)
Shin, Dong-Sun (Development of Korean Food Research for Globalization, NIAST, RDA.)
Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
Publication Information
Korean journal of food and cookery science / v.25, no.3, 2009 , pp. 330-336 More about this Journal
Abstract
In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaCl$_2$ treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.
Keywords
Aralia continentalis Kitagawa; kimchi; physicochemical; storage;
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Times Cited By KSCI : 2  (Citation Analysis)
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