Effect of blanching time on the quality characteristics of elderly-friendly kkakdugi

Abstract

For the development of elderly-friendly food, the physicochemical properties and preferences of cooked kkakdugi prepared with various blanching times were examined. As fermentation progressed, significant differences in samples were observed with overall decreasing trends of pH, reducing sugar, lightness (L), yellowness (b), and hardness. Titratable acidity, redness (a), and lactic acid increased during the storage time. The preference test showed that the sample blanched for 3 min (SK3) scored the highest in aroma, taste, texture, and overall acceptance. Overall, SK3 was the most preferred as cooked kkakdugi, which helps elderly people suffering from mastication and deglutition.

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