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Journal of food science and nutrition v.15 no.2, 2010년, pp.152 - 158   피인용횟수: 2
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Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation

Lee, Myung-Ki    (Traditional Food Research Group, Korea Food Research Institute   ); Yang, Hye-Jung    (Traditional Food Research Group, Korea Food Research Institute   ); Kim, Su-Kyung    (Traditional Food Research Group, Korea Food Research Institute   ); Park, Su-Hyoung    (National Institute of Horticultural & Herbal Science, RDA   ); Moon, Sung-Won    (Department of Hotel Food Service, Youngdong University  );
  • 초록

    This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81~3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.


  • 주제어

    kohlrabi (Brassica oleracea var.   gongylodes) cultivars .   monsanto .   pickle .   texture.  

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  • 이 논문을 인용한 문헌 (2)

    1. Lee, Hee Yul ; Park, Kyung Sook ; Joo, Ok Soo ; Hwang, Chung Eun ; Ahn, Min Ju ; Jeong, Young Sim ; Hong, Su Young ; Kwon, Oh Kyung ; Kang, Sang Soo ; Yuk, Heung Joo ; Kim, Haeng-Ran ; Park, Dong-Sik ; Cho, Kye Man 2015. "Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 44(3): 401~411     
    2. Kim, Ki-Bbeum ; An, Dong-Gi ; Hwang, Su-Young ; Nam, Jung-Suk ; Choi, Soo-Keun 2015. "Quality Characteristics of Radish Pickle added with Different Amounts of White Wine" 한국조리학회지 = The Korean journal of culinary research, 21(4): 72~85     

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