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Effects of Semi-dried Red Pepper with a Different Seed Ratio on the Quality of Kimchi  

Sung, Jung-Min (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Park, Kee-Jai (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 427-436 More about this Journal
Abstract
This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.
Keywords
semi-dried; red pepper; kimchi; quality; fermentation;
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Times Cited By KSCI : 8  (Citation Analysis)
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