This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

Abstract
서 론
재료 및 방법
    실험 재료
    시료 제조
    pH, 수분, 염도, 가용성 고형분 함량 측정
    색도 측정
    총 폴리페놀 함량 측정
    ABTS 라디칼 소거 활성능 측정
    유기산 함량 측정
    개별페놀 함량 측정
    식이섬유 함량 측정
    통계 처리
결과 및 고찰
    pH, 수분, 염도, 가용성 고형분 함량 결과
    색도 결과
    총 폴리페놀 함량 결과
    ABTS 자유 라디칼 소거 활성능 결과
    유기산 함량 결과
    개별페놀 함량 결과
    식이섬유 함량 결과
요약 및 결론
References
Author Information

• 강미금(신한대학교 대학원 바이오식품외식산업학과) | Mi Geum Kang (Department of Bio-food & Foodservice Industry, Shinhan Graduate School)
• 안선정(신한대학교 바이오식품외식산업학과) | Sun-Choung Ahn (Deptartment of Bio-food & Foodservice Industry, Shinhan University) corresponding author