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Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi

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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.

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Acknowledgements

This research was supported by a grant from the World Institute of Kimchi (KE1901-3& KE2002-2-2), funded by the Ministry of Science and ICT, Republic of Korea.

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  1. Min Jung Lee and Sung Jin Park equally contributed to this research as co-first authors.

Authors and Affiliations

  1. World Institute of Kimchi, Gwangju, 61755, Republic of Korea

    Min Jung Lee, Sung Jin Park, Yun-Jeong Choi, Mi-Ai Lee, Ye-Rang Yun, Sung Gi Min, Hye-Young Seo & Sung Hee Park

  2. Department of Food Engineering, Mokpo National University, Muangun, 1666, Jeollanamdo, Republic of Korea

    Jae-Young Her

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  1. Min Jung Lee
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  2. Sung Jin Park
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Correspondence to Sung Hee Park.

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Lee, M.J., Park, S.J., Choi, YJ. et al. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi. J Food Sci Technol 57, 4103–4110 (2020). https://doi.org/10.1007/s13197-020-04446-x

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  • DOI: https://doi.org/10.1007/s13197-020-04446-x

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