김치 Sour Starter를 첨가한 깜빠뉴의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 32; no. 4; pp. 232 - 240
• Main Authors: 진영식(Young Sik Jin), 윤혜현(Hye Hyun Yoon)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.08.2022
• Subjects: 생활과학; sour starter; Kimchi; quality characteristics; sourdough; campagne
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2022.8.32.4.232

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