부산대학교 도서관

Purpose: This study examined the quality characteristics of jicama Jangachi prepared with different vinegars (commercial vinegar, apple vinegar, brown rice vinegar, and grape vinegar) for 28 days. Methods: The pH, sugar degree, salinity, color value, total bacterial count, hardness and sensory evaluation of jicama Jangachi were measured. Results: The pH of jicama Jangachi decreased from 4.56-4.68 at the initial stage to 4.38-4.51 for all samples. The sugar degree and salinity of jicama Jangachi increased with increasing storage period. The L and b value of jicama Jangachi were increased with increasing storage period. The a value increased up to 7 days and then decreased, and the L value of jicama Jangachi with grape vinegar decreased during storage. The total bacterial count was higher in jicama Jangachi with grape vinegar than that of brown rice vinegar, apple vinegar and commercial vinegar. The hardness of jicama Jangachi with commercial vinegar was increased continuously during storage, whereas that of jicama Jangachi with apple vinegar, brown rice vinegar and grape vinegar was decreased after 21 days of storage. The results of the sensory evaluation showed that the overall preference of jicama Jangachi with grape vinegar was lower than that of commercial vinegar, apple vinegar and brown vinegar. Conclusion: These results suggest that different vinegars can produce jicama Jangachi.