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감미료의 종류가 깍두기의 품질 특성에 미치는 영향

Effect of Sweeteners on the Quality Properties of Kakdugi

Abstract

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

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참고문헌 (17)

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이 논문을 인용한 문헌 (2)

  1. Lee, Kun-Jong ; Kim, Hye-Young 2011. "The Physico-chemical and Sensory Characteristics of Kakdoogi Containing Hydrangea serrata Seringe Extract" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 22(2): 211~222 
  2. 2014. "" Preventive nutrition and food science, 19(1): 49~57 

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