논문 상세보기
pp.50-57
흑미의 이용도를 높이고 항산화능이 있는 새로운 기능성 김치를 개발하기 위하여 흑미색소추출액에 절임배추를 침지하여 흑미색소가 배추에 흡수되도록 한 후 흑미풀을 첨가하여 배추김치를 제조하였다. 흑미색소추출액의 항산화능은 양성대조구인 -tocopherol (0.1%)의 를 나타내었다. 흑미를 처리한 배추김치를 저온에 저장하면서 김치의 물리화학적 특성의 변화를 측정한 결과, 흑미 처리에 의해 김치의 가식기간이 연장되는 효과가 관찰되었다. 즉, 흑미처리구
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 antioxidative property of the water extract was that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.
