Human Ecology Research

  • 제59권2호
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  • Pages.275-286
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  • 2021
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  • 2982-5725(pISSN)
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  • 2982-6608(eISSN)
대한가정학회 (The Korean Home Economics Association)
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저장기간에 따른 마(Dioscorea batatas)를 첨가하여 만든 김치의 품질 특성

Quality Characteristics of Kimchi Prepared with Dioscorea batatas

  • 양경미 (대구한의대학교 한방식품조리영양학부) ;
  • 공현주 (대구한의대학교 한방식품조리영양학부) ;
  • 권지은 (대구한의대학교 한방식품조리영양학부) ;
  • 윤인정 (대구공업대학교 호텔외식조리계열)
  • Yang, Kyung-Mi (Faculty of Cousine and Nutrition, Daegu Hanny University) ;
  • Kong, Hyun-Joo (Faculty of Cousine and Nutrition, Daegu Hanny University) ;
  • Kwon, Ji-Eun (Faculty of Cousine and Nutrition, Daegu Hanny University) ;
  • Yun, In-Jeong (Division of Hotel Culinary Arts, Daegu Technical University)
  • 투고 : 2021.03.15
  • 심사 : 2021.05.12
  • 발행 : 2021.05.30
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초록

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

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