Table 3.
Sensory character istics of the powdered Kimchi
| Grinding condition1) | Red color | Ripe smell | Sour smell | Spicy taste | Acidity taste | Sweetness taste | Savory taste | Melting point | Overallacceptability |
| a | 5.1±0.742)a3) | 4.6±1.07ab | 4.5±0.97ab | 4.4±0.70ab | 4.4±0.97ab | 4.4±1.07ab | 4.6±0.84ab | 4.7±0.95ab | 4.3±0.95ab |
| B | 5.8±0.63a | 4.9±0.88b | 4.5±0.97ab | 4.9±1.29b | 4.6±0.84b | 4.5±0.97b | 4.8±0.79b | 5.0±0.94ab | 5.1±0.88ab |
| c | 4.4±1.07b | 4.6±1.17b | 4.7±0.95ab | 4.4±1.26b | 4.4±1.17b | 4.5±0.97b | 4.6±1.35b | 5.5±0.85a | 4.7±0.95ab |
| d | 4.6±1.26b | 4.9±0.74b | 4.6±0.84b | 4.7±1.25b | 4.7±0.95b | 4.8±0.79b | 5.1±0.88b | 5.7±0.95a | 5.5±1.08a |
A, 8,000 rpm-2 min; B, 8,000 rpm-6 min; C, 14,000 rpm-2 min; D, 14,000 rpm-6 min.
Each value in mean±SD (n=3).
Values with different letters in the same row differ significantly (p<0.05).