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Abstract
The purposes of this research were to study the effect of sugar content on the quality of pickled Jerusalem artichokes, and to study the optimum ratio of Chinese cabbage and Jerusalem artichokes on the quality of kimchi products. Physical properties and sensory evaluation of products were investigated. The results showed that weight loss value of Jerusalem artichokes varied directly with the amount of sugar. In addition, the hardness and lightness of Jerusalem artichokes were inversely with the amount of sugar. Apparently, the optimum sugar content was 40 g per 100 g of fresh Jerusalem artichokes. Interestingly, it had the highest overall liking score of kimchi products. In terms of kimchi products, pH and hardness of kimchi varied directly with the amount of Jerusalem artichokes, but weight loss value and lightness of kimchi were inversely affected by the amount of Jerusalem artichokes. The optimum ratio of Chinese cabbage and Jerusalem artichokes was 75:25 percent that had the highest overall liking score. Obviously, overall liking scores were considered. The results revealed that the overall liking scores from consumers on pickler and kimchi from peeling Jerusalem artichokes more than that from not peeled. Therefore, fresh Jerusalem artichokes can be feasibly processed into pickled Jerusalem artichokes and kimchi products. This will help to promote more widespread consumption. Furthermore, it also responds to the lifestyle of modern consumers.
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References
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