Functional and sensory characteristics of kiwifruit jangachi cured with traditional Korean sauces, doenjang and kochujang
2018
Lee, B.H., Green Food and Life Research Institute, Seoul, Republic of Korea | Nam, T.G., Korea Food Research Institute, Wanju, Republic of Korea | Cho, C.H., World Institute of Kimchi, Gwangju, Republic of Korea | Cho, Y.S., Jeollanam-do Agricultural Research and Extension Services, Naju, Republic of Korea | Kim, D.O., Kyung Hee University, Seoul, Republic of Korea
This study aimed to compare total phenolic, total flavonoid, and vitamin C contents, antioxidant capacities, and sensory characteristics of jangachi made from green kiwifruit (Actinidia deliciosa cv. Hayward) and golden kiwifruit (A. chinensis cv. Hort16A), which were cured with doenjang and kochujang. Golden kiwifruit had higher total phenolic, total flavonoid, and vitamin C contents, and antioxidant capacities than green kiwifruit. Jangachi of both cultivars of kiwifruit had generally higher total phenolic and flavonoid contents, and antioxidant capacities than fresh kiwifruit. Doenjang jangachi of kiwifruit had higher total phenolic contents and antioxidant capacities than kochujang jangachi. Jangachi made from golden kiwifruit cured with kochujang, following pretreatment with sugar solution, had the highest overall quality on sensory evaluation among jangachies tested herein. Together, our findings suggest that kiwifruit jangachi may serve as a good dietary source of phenolics and antioxidants.
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