Development of Kimchi Product from Sweet Bamboo Shoots

Abstract

This study aimed to determine the appropriate shape of sweet bamboo shoots for the development of sweet bamboo shoot kimchi, to investigate the optimal substitution level of Chinese cabbage with sweet bamboo shoots, and to evaluate the physical and chemical properties of the final product. The results indicated that the shape of sweet bamboo shoots had a statistically significant effect on product development (p≤0.05). Sensory evaluation revealed that the shredded form of sweet bamboo shoots was the most preferred by panelists. Regarding the substitution of Chinese cabbage with sweet bamboo shoots, sensory scores showed significant differences among formulations (p≤0.05). The formulation with 50% substitution of Chinese cabbage with sweet bamboo shoots received the highest overall acceptance. The mean sensory scores for color, aroma, taste, texture, and overall liking were 7.97, 8.00, 8.20, 8.07, and 8.27, respectively. In terms of physical properties, significant differences in color values (L*, a*, b*) were observed among the four substitution levels (p≤0.05) after 5 days of fermentation. The formulation with 50% sweet bamboo shoot substitution exhibited L*, a*, and b* values of 40.10, 15.32, and 39.93, respectively. As for chemical properties, the pH values after 5 days of fermentation also differed significantly among treatments (p≤0.05). The 50% substitution formulation had a pH value of 4.24.