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Quality of Licorice (Glycyrrhiza uralensis) Powder Added Kimchi  

Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University)
Lee, Ju-Youn (Department of Foods and Nutrition, Duksung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 143-146 More about this Journal
Abstract
Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.
Keywords
kimchi; licorice (Glycyrrhiza uralensis) powder; lactic acid bacteria;
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Times Cited By KSCI : 1  (Citation Analysis)
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