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http://dx.doi.org/10.5762/KAIS.2017.18.3.400

Study of Quality Characteristics of Kimchi Added with Yangha (Zingiber mioga Rosc)  

Kim, Hyun-Soon (Dept. of Conversing Technology, Graduate School of Venture/Institute of Health Industry, Hoseo University)
Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture/Institute of Health Industry, Hoseo University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.18, no.3, 2017 , pp. 400-407 More about this Journal
Abstract
This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.
Keywords
Yangha; Kimchi; Antioxidant; Lactic acid bacteria; Quality characteristics;
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Times Cited By KSCI : 13  (Citation Analysis)
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