• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.259-264
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• 2004

Baek-kimchi (whitish baechu kimchi) was evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20 %) diet, and compared to the similar effects of baechu kimchi. Baek-kimchi does not use red pepper powder but contains higher levels of sliced radish and pear than baechu kimchi. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or HFD containing 5 % baek-kimchi or 5 % baechu kimchi. Feed consumption was not different among the groups, but weight gains were significantly lower in the groups fed either the normal diet or HFD with baek-kimchi or baechu kimchi diets than the group fed HFD alone. The weights of liver and epididymal and perirenal fat pads in baek-kimchi and baechu kimchi diet groups were lower than those of the HFD groups, but the baek-kimchi diet group had lower epididymal and perirenal fat pad weights than the baechu kimchi diet group (p<0.05). The baechu kimchi dietary group also had significantly lower triglyceride and cholesterol contents in liver and epididymal and perirenal fat, reversing the higher levels seen in HFD. Baek-kimchi and baechu kimchi diets were also effective in lowering serum triglyceride and cholesterol levels (p<0.05). These results suggest that baek-kimchi and baechu kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that baek-kimchi is more effective than baechu kimchi. The greater effect is probably due to the higher content of radish and pear used in baek-kimchi.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.139-144
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• 1981

Modified radish Kimchi and radish-root juice were fermented under $N_2$ atmosphere at $22{\sim}23^{\circ}C$ and $37^{\circ}C$, respectively and their changes of vitamin C content. were determined by dinitrophenylhydrazine and indophenol methods. In the earlier period of the fermentation, vitamin C content decreased temperarily and then began to increase. When the flavor of Kimchi was most acceptable, vitamin C showed the maximum value which eras equivalent to or more than the initial, after which vitamin C content decreased gradually. The increase of vitamin C content seemed to come from the biosynthesis of the vitamin owing to the enzymatic action occurred in radish-root. The addition of galacturonic acid to Kimchi and to radish-root juice elevated the vitamin C content, which suggested galacturonic acid was a good substrate for the synthesis of vitamin C. The optimum pH of the Kimchi fermentation for the better vitamin C content ranged 4.0 to 4.5.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.1-8
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• 1989

The study on the change of general properties of Kagdugi during dfermentation reveals that around the third day of fermentation, optimum for good flavor, the pH decreased to around or below 4 while the acidity increased gradually. The relative amount of thiocyanate in the radish Kimchi homogenate decreased to 73% after 1 day and after 3 days to 32% of control. And the content of indolylmethyl glucosinolate and total myrosinase activity in the tissue of radish Kimchi decreased gradually and on 3rd day to 25% and 4% of control, respectively. On the other hand the concentration of ascorbic acid in the radish Kimchi was found to vary around 1mM. Based on these results, the gradual decline of thiocyanate formation in the radish Kimchi homogenate is concluded to be caused by the gradual decomposition of indolylmethyl glucosinolate and the decline of myrosinase activity, which are directly affected by the change of pH during fermentation.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.758-764
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• 1995

A survey on the kimchi preference among elementray school students in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference(17.6%) among other side dishes-pork cuttlet.ham.sausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)-was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and jchonggag kimcchi(seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchim children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.

• Journal of Digital Convergence
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• v.19 no.7
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• pp.379-390
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, the nutritional and sensory properties were evaluated. The three types of D. opposita kimchi showed energy content in the range of 35-40 kcal per 100 g, and no crude fat, saturated fat, trans fat, or cholesterol was detected. Sodium content was 450-650 mg, with sliced cabbage kimchi showing the highest concentration. The vitamin C content increased significantly after 28 days of storage, with the sliced cabbage kimchi and whole-cabbage kimchi showing larger increases than the radish kimchi. All three types of D. opposita kimchi showed high Ca, K, and Mg contents. The whole-cabbage kimchi maintained salinity at a level of 2.38-2.72% from immediately after preparation to 28 days of storage compared to sliced cabbage kimchi and radish kimchi. Sliced cabbage and whole kimchi cabbage kimchi showed an increase in lightness and a decrease in redness with longer storage duration. Compared to the control groups, the experimental groups (with added D. opposita) showed higher yellowness. The hardness of the three types of kimchi decreased with longer storage duration. In sensory evaluation, there were no significant differences between the control groups and the experimental groups.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1033-1044
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• 2015

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.184-190
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 $g/m^3$ sulfur, respectively. Fermentation of the YR-kimchis were conducted at $5^{\circ}C$ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 ${\mu}L/assay$, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.549-557
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• 2012

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.63-75
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• 1997

This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.