김치 Sour Starter를 첨가한 깜빠뉴의 품질 특성

This study was conducted to investigate the quality characteristics of campagne made using different concentrations of the Kimchi sour starter 0% (CON), 10% (KS10), 20% (KS20), 30% (KS30), 40% (KS40) and 50% (KS50). With increasing amounts of the Kimchi sour starter, the pH value of campagne decreas...

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Published in동아시아식생활학회지 Vol. 32; no. 4; pp. 232 - 240
Main Authors 진영식(Young Sik Jin), 윤혜현(Hye Hyun Yoon)
Format Journal Article
LanguageKorean
Published 동아시아식생활학회 01.08.2022
Subjects
생활과학
sour starter
Kimchi
quality characteristics
sourdough
campagne
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ISSN1225-6781
2288-8802
DOI10.17495/easdl.2022.8.32.4.232

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Summary:This study was conducted to investigate the quality characteristics of campagne made using different concentrations of the Kimchi sour starter 0% (CON), 10% (KS10), 20% (KS20), 30% (KS30), 40% (KS40) and 50% (KS50). With increasing amounts of the Kimchi sour starter, the pH value of campagne decreased significantly, whereas the moisture content showed a significant increase. The fermentation rates obtained in the CON and KS30 samples were higher than in other samples. The Hunter —a-value (greenness) and b-value (yellowness) of the crumb decreased significantly with increasing amounts of the Kimchi sour starter. Texture profile analysis revealed significantly increased values for hardness, gumminess and chewiness and decreasing cohesiveness and springiness, with increasing Kimchi sour starter. Sensory acceptance showed that the CON and KS10 samples had the highest score for appearance, while KS20 and KS30 showed the highest flavor scores. KCI Citation Count: 0
Bibliography:http://dx.doi.org/10.17495/easdl.2022.8.32.4.232
ISSN:1225-6781
2288-8802
DOI:10.17495/easdl.2022.8.32.4.232