• Title/Summary/Keyword: fresh herb powder

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A Study on Sensory Characteristics of Herb Onion Kimchi Differing in Herb Content (허브를 첨가한 양파김치의 관능적 특성에 관한 연구)

  • 정해옥;정동옥;박인덕
    • Culinary science and hospitality research
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    • v.8 no.3
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    • pp.259-265
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    • 2002
  • In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

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A Study on Sensory Characteristics of Ripened Kimchi with Herbs (허브를 첨가한 묵은지 요리의 관능적 특성)

  • Ki, Young-Ho;Kim, Bok-Hee;Lee, Jae-Joon;Lee, Myung-Yul;Jung, Hae-Ok
    • Culinary science and hospitality research
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    • v.12 no.2 s.29
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    • pp.184-194
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    • 2006
  • In this study, sensory evaluation on ripened kimchi foods with herbs were carried out. Sensory evaluation indicated that rosemary was the best of all among the tested herbs. It seemed that 0.5% addition of fresh herb powder was most preferable and more than 4% addition was not acceptable. Hot spice and herb flavor was remained when kimchi dishes were prepared but it disappeared as time elapsed.

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