Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
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ORIGINAL ARTICLE
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi Min Jung Lee1 • Sung Jin Park1 • Yun-Jeong Choi1 • Mi-Ai Lee1 • Ye-Rang Yun1 Sung Gi Min1 • Hye-Young Seo1 • Jae-Young Her2 • Sung Hee Park1
•
Revised: 22 March 2020 / Accepted: 8 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 C for 30 min and boiled at 90 C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), free-sugar (sucrose 1.66 g/L, glucose 8.62 g/L, and fructose 7.64 g/L), and malic acid (0.82 g/L) contents were observed in onion boiled at 90 C for 120 min. The possibility of using heat-treated onion juices as an alternative to table sugar in Kimchi was evaluated by comparing the lactic acid bacteria count, pH, acidity, organic acid, and free-sugar in these juices with those in Kimchi prepared using table sugar (control). The total viable bacteria and lactic acid bacteria showed similar growth patterns as in the control. The average pH reduction and increase in titratable acidity (%) in all treated Kimchi samples during fermentation for 4 weeks were 1.18 ± 0.05 and 0.81 ± 0.06, respectively. Kimchi with onion juice heat-treated for 120 min (K120) had the most similar lactic acid and acetic acid contents to that in the control after fermentation for 4 weeks. The highest mannitol level after fermentation for 4 weeks was detected in K120, which showed better sensory qualities compared to the control.
Min Jung Lee and Sung Jin Park equally contributed to this research as co-first authors. & Sung Hee Park [email protected] 1
World Institute of Kimchi, Gwangju 61755, Republic of Korea
2
Department of Food Engineering, Mokpo National University, Muangun 1666, Jeollanamdo, Republic of Korea
Keywords Heat-treatment Onion Kimchi Free-sugar Organic acid Lactic acid bacteria
Introduction Onion (Allium cepa L.) is a plant belonging to the Liliaceae family that grows naturally and is one of the most widely used edible plants worldwide (Abdelrahman et al. 2016; Griffiths et al. 2002; Shokoohinia et al. 2015; Zhang et al. 2016). In several studies, onion and onion extracts were shown to decrease the level of blood lipid, increase fibrinolysis, decrease platelet aggregation, and lower blood pressure (Saleheen et al. 2004). These biological activities are exerted by phenolic and sulfur compounds (Hovius and Goldman 2005; Kim et al. 2006, 2012; Lee et al. 2005). Commonly, the vegetables are subjected to heat treatments in commercial processing plants or domestic household kitchens. The degree of changes in the phytochemicals present in edible vegetables during heat-treatments depends on the sensitivity of the phytochemicals to modification or degradation and the duration of exposure to a given processing technique (Breene 1994). Seve
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