Effects of Red Peppers on the Its Pungency and Color during Kimchi Fermentation
Ku, K.H.;Park, J.B.;Park, W.S.(Korea Food Research Institute, Sungnam, Republic of Korea)E-mail:khku@kfri.re.kr
This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X₁, X₂ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient (R²) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation.
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