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Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature  

Mo, Eun-Kyoung (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center)
Kim, Seung-Mi (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center)
Yun, Beom-Sik (Department of Food Science & Biotechnology, Chungnam National University)
Yang, Sun-A (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center)
JeGal, Sung-A (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center)
Choi, Young-Sim (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center)
Ly, Sun-Yung (Department of Food & Nutrition, Chungnam National University)
Sung, Chang-Keun (Department of Food Science & Biotechnology, Chungnam National University)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 182-189 More about this Journal
Abstract
To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.
Keywords
baechu kimchi; black Panax ginseng; cognition enhancing effect; acetylcholinesterase inhibition;
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Times Cited By KSCI : 15  (Citation Analysis)
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