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http://dx.doi.org/10.3746/jkfn.2013.42.10.1649

Quality Characteristics of Kimchi Added with Allium hookeri Root  

You, Bo Ram (World Institute of Kimchi)
Kim, Hyun Ju (World Institute of Kimchi)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.10, 2013 , pp. 1649-1655 More about this Journal
Abstract
This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.
Keywords
Allium hookeri root; kimchi; quality; sensory evaluation;
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Times Cited By KSCI : 17  (Citation Analysis)
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