Effects of sweetener on the quality characteristics of radish kimchi during fermentation

• Published in: Cogent food & agriculture Vol. 9; no. 2
• Main Authors: Choi, Yun-Jeong, Lee, Hae-Won, Yang, Ji-Hee, Park, Sung-Hee, Lee, Mi-Ai
• Format: Journal Article
• Language: English
• Published: London Cogent 31.12.2023; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Acetic acid; Acidity; Acids; artificial sweeteners; Fermentation; Fermented food; Food additives; Food quality; Ingredients; Kimchi; Physicochemical properties; Radishes; Saccharin; sensory analysis; Sensory evaluation; Sensory properties; Sodium; Sorbitol; Stevioside; Sucrose; Sugar; Sweeteners; Traditional foods
• ISSN: 2331-1932; 2331-1932
• DOI: 10.1080/23311932.2023.2286045

Kimchi, a traditional fermented food in Korea, has gained global attention owing to its health benefits. Herein, we determined the fermentation and quality characteristics of radish kimchi containing different sweeteners using physicochemical and sensory evaluations. The characteristics of radish kimchi fermented with sucrose, saccharin, stevioside, or sorbitol were evaluated. Kimchi without the addition of any sweetener was used as a control. The kimchi samples were stored for 7 weeks at 4°C; thereafter, their physicochemical properties and sensory characteristics were measured. Kimchi containing sweeteners was found to have higher acidity and lower pH than the control during fermentation, except for kimchi with saccharin, which had a lower acetic acid content and higher hardness than kimchi with other sweeteners. Based on the results of sensory analysis, the preferences for kimchi with saccharin, sucrose, and sorbitol were similar. These results suggest that different types of sweeteners significantly influence kimchi fermentation and sensory characteristics.