초록

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Abstract ▼ AI-Helper

This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10$^{\circ}C$ for 14 days. Sensory evaluation of various Kimchi samples were also conducted...

This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10$^{\circ}C$ for 14 days. Sensory evaluation of various Kimchi samples were also conducted. During fermentation, pH decreased in the order of wheat flour paste added Kimchi (WHFP-Kimchi), glutinous rice paste added Kimchi (GLRP-Kimchi) and control. Total acidity increased in the same order The contents of total vitamin C of all Kimchi samples decreased. Total reducing sugar contents of Kimchi juices from various samples decreased in the order of WHFP-Kimchi, GLRP-Kimchi and control. In sensory evaluation, the red color of Kimchi juice decreased in the order of control>WHFP-Kimchi>GLRP-Kimchi. Off flavor decreased control>WHFP-Kimchi>GLRP-Kimchi. Firmness decreased control> GLRP-Kimchi>WHFP-Kimchi. Sour tate decreased WHFP-Kimchi>Control>GLRP-Kimchi. But there were no significant difference in crispiness, ans salty taste. Overall prefernce decreased GLRP-Kimchi>control>WHFP-Kimchi.

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