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http://dx.doi.org/10.3746/jkfn.2017.46.10.1178

Effect of Heated-Kimchi Addition on the Physicochemical Characteristics and Antioxidant Activity of Gratin  

Kim, Taejoon (Department of Food and Nutrition, Kangwon National University)
Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.10, 2017 , pp. 1178-1185 More about this Journal
Abstract
Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.
Keywords
kimchi; heat treatment; gratin; antioxidant activity; GABA;
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