혼합김치를 첨가한 디핑소스의 품질특성 원문보기 KCI 원문보기 인용

This study evaluated the physicochemical properties and consumer preferences of dipping sauce containing different amounts of blended kimchi (0%, 20%, 30%, 40%, and 50%). As the amount of kimchi increased, the L-value decreased, the a-value increased, and the b-value showed no significant changes. The pH was the highest in the CON (0% kimchi) sample, but salinity was the lowest. Moisture content increased with kimchi content, while sweetness and viscosity decreased. Vitamin C content increased with kimchi content. Consumer surveys revealed that most respondents liked kimchi but consumed it less than three to four times a week. Consumers expressed a strong intention to purchase kimchi processed foods, especially sauces, and believed kimchi containing processed foods are rich in vitamins and minerals. In addition, they emphasized that calorie and sugar content influenced their food choices. The K30 (30% kimchi) sample was favored during sensory evaluations, while the K40 and K50 samples received lower scores. These results demonstrate that it is possible to manufacture a kimchi dipping sauce with enhanced vitamin C content and high acceptability and that a kimchi blending ratio of around 30% is most suitable.