JOURNAL BROWSE
Search
Advanced SearchSearch Tips
The Quality Characteristics of Baechukimchi added with Broadleaf Liriope (Liriope platyphylla)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Journal of Digital Convergence
  • Volume 13, Issue 11,  2015, pp.391-398
  • Publisher : The Society of Digital Policy and Management
  • DOI : 10.14400/JDC.2015.13.11.391
 Title & Authors
The Quality Characteristics of Baechukimchi added with Broadleaf Liriope (Liriope platyphylla)
Kang, Keoung-Shim;
  PDF(new window)
 Abstract
The purpose of the study is to examine the convergence effects of the addition of Broadleaf liriope (Liriope platy phylla) on the taste and fermentation characteristics of kimchi. Based on the weight of the total materials used for making kimchi, the added rates of Liriope platy phylla were 0, 3, 5. 7, 10%, respectively. Kimchi was fermented for 28 days at to investigate pH, acidity, total and lactic acid bacteria and sensory evaluation was performed. The control in pH showed a tendency to get rapidly lower, and the treatment slowly lower until 14 days, and it maintained the optimal taste. In the acidity change, the control rapidly rose after 14 days of fermentation, and the treatment maintained a regular level after 21 days. In the change of the total bacteria, the control increased after 21 days of maturing and the treatment progressed maturing without a big change after 14 days, and the lactic acid bacteria increased and had almost no change after 21 days. The sensory test, overall acceptability, flavor, taste, sour taste, palatability and texture were significantly high, and in the flavor, palatability and overall acceptability, the Liriope platy phylla 5% added treatment was the highest. The Liriope platy phylla 5% added treatment is expected to improve the taste and hypotonicity of kimchi.
 Keywords
Liriope platy phylla;Baechukimchi;Fermentation;Convergence;Quality characteristics;Lactic acid bacteria;
 Language
Korean
 Cited by
 References
1.
J. H. Nam․J. J. Ahn․J. K. Suh․D. W. Kim, Quality characteristics of a Kimchi containing Oriental melon peel, Korean J. Food Preserv., Vol. 20, No. 4, pp.518-523, 2013. crossref(new window)

2.
B. R. You․E. Kim․J. Y. Jang․H. J. Choi․H. J. Kim, Quality characteristics of Kimchi with Allium hookeri root powder added, Korean J. Food Preserv., Vol. 20, No. 6, pp.863-870, 2013. crossref(new window)

3.
D. H. Lee․S. H. Ji․W. C. Han․J. C. Lee․S. A. Kang․K. H. Jang, Evaluation of physiochemical properties and fermentation qualiies of Kimchi supplemented with yacon, J. East Asian Soc. Dietary Life, Vol. 22, No. 3, pp.408-413, 2012.

4.
K. H. Sim․Y. S. Han, Effect of red pepper seed on kimchi antioxidant activity during fermentation, Food Sci. Biotechnol., Vol. 17, pp.295-301, 2008.

5.
J. J. Lee․Y. M. Lee․A. R. Kim․H. C. ChangM. Y. Lee, Effect of Leuconostoc kimchi G12 isolated from kimchi (fermented Korean cabbage) on lipid metabolism in high cholesterol-fed rats, Korean J. Food Preserv., Vol. 15, pp.760-768, 2008.

6.
K. Y. Park․H. S. Cheigh, Antimutagenic and anticancer effect of lactic acid and bacteria isolated from kimchi, Proc. Int'l Symp, Microorganism and Health, Seoul Korea, pp.28-29, (March, 2000).

7.
E. K. Mo․S. M. Kim․B. S. Yun․S. A. Yang․S. A. Jegal․Y. S. Choi․S. Y. Ly․C. K. Sung, Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature, Korean J. Food Preserv., Vol. 17, No. 2, pp.182-189, 2010.

8.
S. K. Chang, Fermentation properties and in vitro anticancer effect of Kimchi prepared with potato, Korean J. Food Cookery Sci., Vol. 23, pp.227-234, 2007.

9.
H. S. Ku․J. S. Noh․H. J. Kim․H. S. Cheigh․Y. O. Song, Antioxidant effects of sea tangle added korean cabbage kimchi in vitro and in vivo, Korean J. Food Nutr., Vol. 36, pp.1497-1502, 2007. crossref(new window)

10.
Y. T. Ko․S. H. Lee, Quality characteristics of kimchi added with green tea powder. J. Korean Soc. Appl. Biol. Chem., Vol. 50, pp.281-286, 2007.

11.
Y. T. Ko, Effects of licorice (Glycyrrhiza uralensis) extract added to kimchi on growth and acid formation by lactic acid bacteria and on quality of kimchi, Korean J. Food Sci. Technol., Vol. 37, pp.795-800, 2005.

12.
J. H. Song․M. G. Kang․K. N. Mi․J. S. Lee, Nutritional and physiological functionalities of Liriope tuber (Cheongsim and Liriope tuber no. 1), Korean J. Medicinal Crop, Vol. 19, No. 6, pp.478-483, 2011. crossref(new window)

13.
S. K. Lee․J. H. Park․Y. T. Kim, A study on the antioxidation and antimicrobial effect of megmoondong (Liriope platyphylla Wang et Tang) water extracts, Korean J. Food Nutr., Vol. 22, pp.279-285, 2009.

14.
J. S. Shin, Saponin composition of Liriope platyphylla and Ophiopogon japonicus, Korean J. Crop Sci., Vol. 47, pp.236-239, 2002.

15.
S. D. Kim․Y. S. Ku․I. Z. Lee․I. D. Kim․K. S. Youn, General components and sensory evaluation of hot water extract from Liriopis tuber, J. Korean Soc. Food Sci. Nutr., Vol. 30, pp.20-24, 2001.

16.
Ministry of Food and Drug Safety, http:// www.mfds.go.kr/index.do/, (September 15. 2015).

17.
S. D. Kim․Y. S. Ku․I. Z. Lee․M. K. Kim․I. K. Park, Major chemical components in fermented beverages of Liriopis tuber, J. East Asian Soc. Dietary Life, Vol. 10, pp.281-287, 2000.

18.
S. S. Roh․H. S. Choi․D. H. Kim․Y. B. Seo, Studies of antiinflammation of Liriopis tuber to autoimmune diabetes in NOD mice, Korean J. Oriental & Pathology, Vol. 22, pp.766-770, 2008.

19.
S. D. Park․G. H. Lee․Y. S. Lee․Y. K. Kwon․J. H. Park․S. M. Choi․S. W. Shin, Comparison of immunomodualtory effects of water-extracted Adenophorae radix, Liriopis tuber, Dendrobii Herba, Polygonati odorati Rhizoma and Polygonati Rhizoma, Korean J. Oriental & Pathology, Vol. 21, pp.414-424, 2007.

20.
K. S. Lee․G. H. Kim․B. J. Seong․H. H. Kim․ M. R. Song․M. R. Kim․G. H. Lee, Physiochemical characteristics of ginseng jungkwa produced with hot-water extract from maegmundong (Liriope platyphylla tubers), J. Korean Soc. Food Sci. Nutr., Vol. 39, pp.1819-1825, 2010. crossref(new window)

21.
Y. K. Lee․M. Y. Lee․S. D. Kim, Quality characteristics and dietary effect of baguette bread added with water extracts of Liriopis tuber on the blood glucose and serum cholesterol in diabetes induced rats, J. East Asian Soc. Dietary Life, Vol. 14, pp.275-282, 2004.

22.
I. G. Hwang․H. Y. Kim․Y. Hwang․S. M. Yoo, Effects of mashed red pepper on the quality characteristics of Kimchi, J. Korean Soc. Food Sci. Nutr., Vol. 40, No. 12, pp.1769-1777, 2011. crossref(new window)

23.
M. S. Kim․H. J. Lee․K. O. Kang, Effects mashed maesil and maesil extract on the fermentation characteristics of Kimchi, J. East Asian Soc. Dietary Life, Vol. 18, No. 2, pp.226-233, 2008.

24.
W. P. Park․K. D. Park․J. H. Kim․Y. B. Cho․ M. J. Lee, Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi, J. Korean Soc. Food Sci. Nutr., Vol. 29, No. 1, pp.30-34, 2000.

25.
J. H. Kim․G. S. Park, Quality characteristics of Kimchi added with blue crab, Korean J. of culinary Research, Vol. 20, No. 2, pp.246-259, 2014.

26.
S. Y. Park․H. K. Lim․S. G. Park․M. J. Cho, Quality and preference changes red sea cucumber(Stichopus japonicus) Kimchi during stoage period, J. Appl. Biol. Chem., Vol. 55, No. 2, pp.135-140, 2012. crossref(new window)

27.
J. H. Shin․R. J. Kim․M. J. Kang․G. M. Kim, Quality and fermentation characteristics of garlic added Kimchi, Korean J. Food Preserv., Vol. 19, No. 4, pp.539-546, 2012. crossref(new window)

28.
Y. H. Lee․L. W. Yang, Studies on the packaging and preservation of kimchi, J. Korean Agric. chem. Soc., Vol. 13, pp.207-218, 1970.

29.
S. K. Park․Y. S. Cho․J. R. Park․J. S. Moon․Y. S. Lee, Changes in the contents of sugar, organic acid, free amino acid and nucleic acid related compounds during fermentation of mustard leaf kimchi, J. Korean Soc. Food Nutr., Vol. 24, pp.48-53, 1995.

30.
S. B. Kim․T. G. Lee․Y. B. Park․D. B. Yeum․ Y. K. Kim․J. R. Do․Y. H. Park, Isolation and characteristics of angiotensin-I converting enzyme inhibitory activity of peptic hydrolyzates of anchovy muscle protein, J. Korean Fish Soc., Vol. 27, pp.1-6, 1994.

31.
K. H. Ku․K. O. Kang․W. J. Kim, Some quality changes during fermentation of Kimchi, Korean J. Food Sci. Technol., Vol. 20, pp.476-482, 1988.

32.
S. W. Moon․J. E. Park․M. S. Jang, The effect of added ripened tomato on the quality of baechukinchi, J. East Asian Soc. Diatary Life, Vol. 17, No. 5, pp.678-688, 2007.

33.
M. K. Kim․S. D. Kim, Fermentation characteristics of kimchi treated with different methods of green tea water extracts, Korean J. Food Preserv., Vol. 10, pp.354-359, 2003.

34.
T. H. Song․S. S. Kim, A study on the effect of ginseng on quality characteristics of kimchi, Korean J. Soc. Food Sci., Vol. 7, pp.81-88, 1991.