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Dietary Fiber in Godulbaegi(Korean Lettuce, Ixeris sonchifolia H.) Kimchi
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Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.24 No.3 KCI Accredited Journals SCOPUS
Published
1995.6
Pages
404 - 408 (5page)

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Dietary Fiber in Godulbaegi(Korean Lettuce, Ixeris sonchifolia H.) Kimchi
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Abstract· Keywords

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The effect of processing conditions on the changes in the contents of dietary fiber fractions and its physical properties of Godulbaegi (Korean lettuce, Ixeris sonchifolia H.) was determined during preparation and fermentation for kimchi. Water holding capacity (WHC) and oil adsorption capacity (OAC) were also checked on the subject of freeze dried powder from different stages of the kimchi processing. Neutral detergent fiber (NDF) content in young samples (leaf and root) decreased with prolonged soaking and fermentation period. Every young samples had a higher level in NDF than in ripe samples. Noticeable decrease in acid detergent fiber (ADF) without a change in ripe roots was showed after fermentation (4℃, 60 days). The water holding capacity of freeze dried young plants ranged from 5.78ml/g for roots to 6.31ml/g for leaves. Soaking and fermentation resulted in decreasing WHC and about 50% of WHC (raw leaves) was lowered after kimchi fermentation (4℃, 40 days). OAC of all samples were lower than WHC in same samples significantly and those were also decreased after soaking and fermentation as WHC.

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INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

ACKNOWLEDGEMENTS

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