Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi

오승희,; 황인국,; 김현영,; 황초롱,; 박수민,; 황영,; 유선미,; 김행란,; 김혜영,; 이준수,; 정헌상,

doi:10.3746/jkfn.2011.40.5.725

Cited by 18 publications

(9 citation statements)

References 5 publications

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“…This may be because the amount of red pepper powder was not different in two kimchi samples, while red pepper powder is the major contributor for capsaicin content. When comparing the capsaicin levels of radish-based kimchi to other commercial kimchi (cabbage kimchi) in Korea, the levels of capsaicin in commercial cabbage kimchi were reported as 1.55 mg/100 g (Han et al, 2003), 2.43-134 mg/100 g (Oh et al, 2011) and 10.6 mg/100 mg (Shin and Lee, 1991). Capsaicin content can be used as chemical index for estimating the consumer's perceived spiciness .…”

Section: Resultsmentioning

confidence: 99%

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Kim

Lee²,

Lee

2018

Food Sci Biotechnol

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In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels (p \ 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale (p [ 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.

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Section: Resultsmentioning

confidence: 99%

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Kim

Lee²,

Lee

2018

Food Sci Biotechnol

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“…The main component of red pepper powder responsible for pungent spiciness is capsaicinoid, a colorless fat-soluble alkaloid, which consists of capsaicin and dihydrocapsaicin (Imm, Shon, & Kim, 2003). This capsaicin not only stimulates the stomach wall to promote the secretion of digestive fluid, stimulates gastrointestinal motion to increase appetite, and activates sympathetic nerves to prevent fat accumulation (Oh et al, 2011), as well as releasing endorphins from the brain to help relieve stress (Lee, Lee, & Kim, 2014). To this date, the measuring the spiciness levels in kimchi was highly dependent on instrumental analysis of capsaicin in kimchi, which does not always correlate well with human perception of spiciness in kimchi.…”

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confidence: 99%

“…There are many studies on the difference in perception of human taste and flavor by visual appearance, but limited study was conducted to investigate the consumer's perceived spiciness influenced by the color of kimchi. While many studies have been conducted on kimchi, previous studies have focused primarily on the quality evaluation of kimchi (Kang, Ku, Lee, & Kim, 1991;Oh et al, 2011;Yi et al, 2009), research on the effect of the kimchi's appearance, specifically color of kimchi, on the taste of perceived by humans has not been fully studied. Information related to the appearance of kimchi shown during the evaluation may influence the consumer perception of spiciness, yet this type of study has not yet studied.…”

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Influence of visual appearance on consumer perception of spiciness in kimchi

Chon

Yoon²,

Ha³

et al. 2021

Journal of Sensory Studies

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The objective of this study was to determine the effect of appearance on consumer perception of spiciness in kimchi. Three kimchi samples with different levels of red pepper powder (1.5, 3, 6%; K1, K2, K3) were prepared. A 2-day consumer testing was conducted with 2 weeks interval and participants (n = 108) evaluated kimchi with (Day 1) and without (Day 2) blindfold. Day 1 experiment was conducted without providing appearance about the kimchi sample by covering the eyes of the participants using the eye patch, and Day 2 experiment was conducted by allowing the participants to see and evaluate the kimchi sample directly without covering their eyes and evaluated. When evaluated with blindfold, no differences were observed in all liking attributes (p > .05) except for overall liking score, indicating decreased sensitivities without appearance. When evaluated without blindfold, K1 received lowest appearance and color liking scores than other samples (p < .05). Regarding spiciness liking, interaction between sample and evaluation condition was observed in which spiciness liking of K1 was lower in informed condition in comparison to blind evaluation (p < .05), while spiciness liking of other samples was higher under informed condition. Appearance-related attributes such as color of kimchi may influence the overall and spiciness perception of kimchi. Finding from this study emphasizes the importance of appearance on consumer acceptability of spiciness in kimchi. Therefore, the results of this study will be able to identify the color and the amount of red pepper powder that consumers prefer and be used in manufacturing. Practical applicationsSpiciness is one of the key sensory characteristics in kimchi, and capsaicin in red pepper powder as part of ingredient is responsible for spiciness. However, measuring pungent spiciness in kimchi is heavily dependent on instrumental analysis of capsaicin content; therefore, consideration on human perception on spiciness in complex food matrix was not fully considered. This study focused on consumer perception on spiciness in kimchi in different evaluation condition and found that the appearance may influence consumer perception of pungent spiciness in kimchi. Finding from this study suggests the importance of human factors in evaluation of pungent spiciness in kimchi. | INTRODUCTIONKimchi is one of the most well-known traditional Korean fermented vegetables and widely consumed as side dish. There are various kinds of kimchi utilizing different vegetables including cabbage, radish, cucumber, and green onion. Among these cabbages, kimchi is the most accepted kimchi in Korea. Kimchi is listed in the Codex

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“…동결건조는 삼중점 이하의 온도와 압력 하에 동결된 물 질내의 수분을 제거하는 방법으로 식품 등의 원료를 동결상 태에서 승화와 탈습에 의해 물이나 용매류를 증기로 바뀌게 하여 동결상태에서 건조가 이루어지므로 건조물의 열변성 이 적고, 향기성분의 손실이 적으며, 다공성 구조가 잘 보존 되는 것으로 알려져 있다 (11)(12)(13). 이러한 동결건조는 다른 건조방법에 비하여 건조된 시료의 품질과 복원성이 우수하 고 고온의 가열과정 없이 건조되어 열에 의해 파괴될 수 있는 성분의 손실을 최소화할 수 있다는 특징이 있으므로 김치의 품질 변화를 최소화하면서 저장성을 연장시킬 수 있는 방법으로 고려될 수 있다 (14)(15)(16)(17).…”

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Quality characteristics of Nabak kimchi with freeze-dried ingredientsduring storage

Cheon¹,

Kang²,

Seo³

2016

Korean Journal of Food Preservation

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This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at 4℃. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

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Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi

Cited by 18 publications

References 5 publications

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Influence of visual appearance on consumer perception of spiciness in kimchi

Quality characteristics of Nabak kimchi with freeze-dried ingredientsduring storage

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