DOI QR코드

DOI QR Code

스테비오사이드 함유 감미료 첨가 김치의 품질특성

Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

  • 배효주 (덕성여자대학교 식품영양학과) ;
  • 이주연 (덕성여자대학교 식품영양학과)
  • Bae, Hyo Ju (Department of Foods and Nutrition, Duksung Women's University) ;
  • Lee, Ju Youn (Department of Foods and Nutrition, Duksung Women's University)
  • 투고 : 2012.10.12
  • 심사 : 2013.01.31
  • 발행 : 2013.02.28

초록

The effects of stevioside-containing sweetener (SCS) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor component (VOC)s of SCS-added kimchi. The concentrations of SCS added to kimchi instead of 1% white sugar were 0.165, 0.33, 0.66, and 1.32% (w/w). The pH of kimchi with higher amounts of added SCS generally increased, and the acidity of kimchi with higher amounts of added SCS generally decreased. Addition of higher amounts of SCS generally inhibited the growth of lactic acid bacteria in kimchi. Scores of overall acceptability for 0.33 or 0.66% SCS-added kimchi were significantly higher than those for other samples (p<0.05), whereas those for 1.32% SCS-added kimchi were significantly lower than those for other samples (p<0.05). The optimum concentration of SCS added to kimchi appears to be 0.33%. Among major VOCs identified in kimchi, the concentrations of seven components including ethanol generally decreased with addition of higher amounts of SCS, whereas that of diallyl disulfide was not changed markedly. The major VOCs contributing to desirable sensory properties of kimchi were likely dimethyl disulfide and diallyl sulfide.

키워드

참고문헌

  1. Chae MH, Jhon DY. 2007. Effect of commercial fructooligosaccharides on bifidobacteria kimchi fermentation. Korean J. Food Sci. Technol., 39(1):61-65
  2. Hong SI, Park NH, Kim KH. 1994. Changes of quality of kimchi according to packing method. The Korean Society of Food Sci. and Technol. Intercontinental Hotel, Seoul, Korea. pp 384-399
  3. Jo JS. 2000. Studies on Kimchi. Yurim-munhwasa, Seoul, Korea. p 262
  4. Kim JH, Lee HG, Park JH, Ryu JD. 2004. Effect of dill and stevia hot-water extracts on quality and sensory characteristics of kimchi. Korean J. Food & Nutr., 17(1):25-31
  5. Kim YS, Lee SK, Jeong DY, Yang EJ, Shin DH. 2007. Effect of powder of stevia rebaudiana leaves against quality characteristics during salting of rice bran danmooji. Korean J. Food Preserv., 14(5):497-503
  6. Korea Society of Pharmaceutical Plant Study (KSPPS). 2005. General Pharmaceutical Plant, Seoul, Korea. p 300
  7. Ko YT. 2005. 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., 37(5):795-800
  8. Ko YT, Hwang JK, Baik IH. 2004. Effects of jeotkal addition on quality of kimchi. Korean J. Food Sci. Technol., 36(1):123-128
  9. Ko YT, Lee JY. 2004. Quality characteristics of kimchi prepared with different part of Chinese cabbage and its quality change by freeze-drying. Korean J. Food Sci. Technol., 36(5):784-789
  10. Ko YT, Lee JY. 2006a. Quality of Licorice (Glycyrrhiza uralensis) power added kimchi. Korean J. Food Sci. Technol., 38(1):143-146
  11. Ko YT, Lee SH. 2006b. Quality characteristics of kimchi with added purified Licorice (Glycyrrhiza uralensis) extract. Korean J. Food Cookery Sci., 23(5):609-616
  12. Ko YT, Lee SH. 2007. Quality characteristics of kimchi added with green tea powder. J. Korean Soc. Appl. Bio. Chem., 50(4):281-286
  13. Larmond E. 1997. Laboratory Methods for Sensory Evaluation of Food. Canada Department of Agriculture, Ottawa, Canada. pp 31-37
  14. Song HI, Chae KS, Kim YM, Lee WS, Lim YS, Ha SH. 2009. Food Sanitation. Jigu-munhwasa, Pajoo, Korea. p 354
  15. SYSTAT Software Inc. 2004. SigmaStat Version 3.01A. SYSTAT Software Inc., Richmond, CA, USA
  16. Yun JW, Ro TW, Kang SC. 1996. Stability of oligosaccharides during fermentation of kimchi. Korean J. Food Sci. Technol., 28(1):203-206

피인용 문헌

  1. Use of Food-Grade Protective Agents to Improve the Viability of Freeze-Dried Lactic Acid Bacteria vol.46, pp.5, 2014, https://doi.org/10.9721/KJFST.2014.46.5.655
  2. Studies on the Physical Characteristics of Muffins with Tagatose and Sugar during Storage vol.25, pp.1, 2015, https://doi.org/10.17495/easdl.2015.2.25.1.176