• Title/Summary/Keyword: Food and beverage

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Development of Sun-Dried Salt Kimchi Beverage (천일염을 사용한 김치를 소재로 한 음료 개발)

  • Lee, Jae-Joon;Jung, Hae-Ok;Lee, Myung-Yul;Chang, Hae-Choon
    • Food Science and Preservation
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    • v.17 no.6
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    • pp.800-806
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    • 2010

  • The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

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