Effects of Safflower Seed Powder on the Quality Characteristics of Kimchi

홍화씨 분말 첨가가 김치의 품질에 미치는 영향

  • Published : 2002.06.01


This study was carried out to investigate the effect of safflower powder on the characteristics of kimchi. Quality indexes were pH, titratable acidity, reducing sugar content, microbial counts, and sensory evaluation. Safflower powder enhanced the decrease in pH and increase in titratable acidity during fermentation at l0$^{\circ}C$, and the changes were more conspicuous until 15 days. Stabilized levels in pH was attained, but steady increase in titratable acidity was shown after that time. Microbial loads of total and lactic acid bacteria showed a faster stationary phase for kimchi samples with safflower powder than control. Control was better scores in sensory evaluation, but there were no significant differences in aroma and taste except sample with 3% safflower powder.


  1. Kim, H.J., Lee, J.J., Chung, K.S. and Choi, S.Y. (1999) Pectin-degrading enzymes of kimchi ingredients. Korean J. Food Sci. Technol., 31, 263-266
  2. Oh, Y.A., Choi, K.H. and Kim, S.D. (1998) Changes in enzyme activities and population of lactic acid bacteria during the kimchi fermentation supplemented with water extract of pine needle. J. Korean Soc. Food Sci. Nutr., 27, 244-251
  3. Kim, S.H. (1991) Comutagenic and antimutagenic effects of kimchi components. Ph.D. thesis, Pusan National University, Pusan
  4. Lee, I.S., Park, W.S., Koo, Y.J. and Kang, K.H. (1994) Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol., 26, 239-245
  5. SAS Institute, Inc. (1993) SAS User's guide. Statistical Analysis System Institute, 6th ed. Cary NC USA
  6. Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol., 16, 443-450
  7. Cheigh, H.S. and Park, K.Y. (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Criv. Rev. in Food Sci. Nutr., 34, 175-203 https://doi.org/10.1080/10408399409527656
  8. Seo, H.J., Kim, J.H., Kwak, D.Y., Jeon, S.M., Ku, S.K., Lee, J.H., Moon, K.D. and Choi, M.S. (2000) The effects of safflower seed powder and its fraction on bone tissue in rib-fracureed rats during recovery. The Korean Nutrition Society, 33, 411-420
  9. Kannel, W.B., Dawber, T.R., Kagan, A., Revostski N. and Strokes, J. (1961) Factors of risk in the development of coronary heart disease-six year follow-up experience: the Framingham study. Ann Intern Med., 55, 33-50 https://doi.org/10.7326/0003-4819-55-1-33
  10. Jeon, S.M., Kim, J.H., Lee, H.J., Lee, I.K., Moon, K.D. and Choi, M.S. (1998) The effects of Korean safflower(Carthamus tinctorius L) seed powder supplementation diet on bone metabolism indices in rats during the recovery of rib fracture. The Korean Nutrition Society, 31(6), 1049-1056
  11. Levy, R.I. (1991) Cholesterol, lipoproteins, apoproteins and heart disease; present status and future prospects. Clin. Chem., 27, 653-662
  12. Park, K.Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Korean Soc. Food Nutr., 24, 169-182
  13. Kim, M.K., Kim, S.Y., Woo, C.J. and Kim, S.D. (1994) Effect of air controlled fermentation on Kimchi quality. J. Korean Soc. Food Nutr., 23, 268-273
  14. Ha, J.O. (1997) Studies on the developments of functional and low sodium kimchi and physiological activity of salts. Ph.D. thesis, Pusan National University, Pusan
  15. Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428 https://doi.org/10.1021/ac60147a030