Development of Baikkimchi Sauce using Natural Color
2007
Han, G.J. (National Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Shin, D.S. (National Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Cho, Y.S. (National Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Lee, S.Y. (KnG Food Co., Ltd., Republic of Korea)
The characteristics of the Baikkimchi sauce made from natural pigments according to the preservation period were explored. For this research, two Baikkimchi sauces were made. One was made of Baikkimchi and only side materials (Sauce Ⅰ). The other was made of Baikkimchi, side materials and 1.5% of orange paprika powders (Sauce Ⅱ). There was no significant change in pH and the total acidity. The color showed better stability in the sauce Ⅱ, the one with the natural pigments. As the preservation period increased, vitamin C content and the viscosity decreased.
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