Comparison of Radish Cultivars for Physicochemical Properties and Kakdugi Preparation
2000
Ryu Ki-Don | Chung Dong-Hyo Department of Food Science & Technology, Chung-Ang University, Ansung (Korea Republic)
For scientification of commercial fermented radish products the study on physicochemical and processing properties of various radish cultivars should be proceeded and needed. Moisture contents of 3 parts of root ranged from 91.3 to 94.0%. Although, the upper part showed less content of moisture and ash than other parts, the upper part contained higher amount of crude protein and soluble solids. The sugar contents of Baekkwang grown on spring was the lowest(5.0 Brix) and that of Taebaek grown on autumn was the highest(6.6 Brix) among 6 cultivars. Significant difference of acidity was shown in various cultivars but not in each parts. The most abundant soluble sugars in radish root was glucose ranging from 15.8 to 27.3 micro moles/g fresh weight, f.w. and followed by fructose ranging from 16.4 to 23.1 micro mole/g f.w. However, the content of sucrose ranging from 0.7 to 2.7 micro mole/g f.w. was the lowest compared to others. Hardness of fresh root was the highest in Taebaek [93.4~156.9N/sq m(*kilo 10)], followed by Dongja and Chudong, and the lowest in Baekkwang. Changes in rigidity of roots during brining were determined. Although the rigidity was drastically reduced during initial 60 min., it was reversely increased during further storage. Sensory acceptabilities of Taebaek and Dongja were the best among 7 cultivars. Optimal time of radish fermentation at pH of 4.2 and acidity of 0.6% was between 24 and 28 days of storage.
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