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Changes in Quality Characteristics of Chungkukjang‐Kimchi and its Acceptability for Korean School Foodservice Industry
Author(s) -
Rho JeongOk,
Yang HyangSook
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a1079
Subject(s) - fermentation , food science , flavor , significant difference , chemistry , recipe , mathematics , statistics
This study investigated the standard recipe and changes in quality characteristics of Chungkukjang–Kimchi (CKK), and evaluated its acceptance by elementary school students. Acceptability to elementary school students was evaluated by checking the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60 % of the total weight of red pepper powder. pH of CKK decreased as fermentation proceeded, total acidity was 0.24~0.25% in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in treatment groups than the control group. The b and a color values increased in the beginning, but tended to decrease during the fermentation. In the sensory evaluation, appearance showed no significant differences on the preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores for the 40% added group. Sourness increased significantly (p<0.001) in all sample during the fermentation. Crispness showed significant differences (p<0.001) at 3rd day among the treatment groups, and tended to decrease as fermentation progressed. Flavor was significantly different (p<0.001) at the early stage, but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Acceptability evaluation by the plate waste rate at the school dining room showed the highest score for the 20% added group. It was concluded that elementary school student’s acceptability was highest for Chungkukjang–Kimchi of the 20% Chungkukjang group.