Effects of onion and pear on Kimchi Quality Characteristics during Fermentation

Abstract Changes in pH and acidity were investigated in kimchi containing different amounts of added onion and/or pear during fermentation at 10℃. As the fermentation period increase, the pH and sugar contents of the onion and/or pear kimchi were higher compared to the control kimchi. However, the aci dity of the kimchi containing onion and/or pear was lower than that of the control. To enhance the acceptance of kimchi, the optimal conditions for the addition of onion and pear were evaluated with the central composite design, ANOVA, and response surface methodology. According to variations in the mixing ratio of onion and pear, smell, taste and over all acceptability differed signif icantly, but the appearance and texture were not different. The optimal levels of onion and pear, predicted on the basis of each corresponding sensory parameters for kimchi, were 4.55 ～5.00% and 0 ～0.30% for smell, 2.61% and 2.38% for taste and 2.78% and 2.57% for overall acceptability, respectively. Key words: