PROPERTIES OF BAECHU KIMCHI TREATED WITH BLACK RICE WATER EXTRACT

摘要: To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The property of the that control (0.1% [w/v] alpha-tocopherol). gel added to preparation. color treated changed dark violet and/or black. Control and water-treated were stored 30 days. No significant differences detected between group early stages fermentation. As fermentation time increased, pH decreased titratable acidity increased rapidly kimchi. However, such marked changes not evident test hardness value higher than after midpoint period. storage life prolonged by up 5 days compared samples, owing decline lactic acid bacteria yeast levels during final period total phenolic capacity (83%) approximately 1.5-fold (57%). In sensory evaluation, scored did using blind protocol.