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http://dx.doi.org/10.9724/kfcs.2012.28.2.159

Change in the Chemical Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi during Storage Periods  

Shin, Dong-Sun (Department of Food Science and Culinary Management, Kyonggi University)
Kim, Myung-Hee (Department of Food Science and Culinary Management, Kyonggi University)
Han, Gwi-Jung (Department of Agrofood Resources, Rural Development Adminstration)
Publication Information
Korean journal of food and cookery science / v.28, no.2, 2012 , pp. 159-165 More about this Journal
Abstract
In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.
Keywords
Aralia continentalis Kitagawa; leaf Kimchi; chemical; storage;
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Times Cited By KSCI : 17  (Citation Analysis)
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