A Functional Vegetable Option: An Exploratory Study Testing Kimchi Variation for Acceptance among Consumers

Yeon Bai, Charles Feldman, Yanyan Li, Ki Keys, Kaitlin Overgaard

Research output: Contribution to journalArticle

Abstract

This pilot study aimed to potentially increase the consumption of cancer-preventative sulforaphane, available in broccoli, by introducing this vegetable in novel kimchi products. A panel of mostly Korean-borne or descendant kimchi consumers assessed four kimchi variations for texture, flavor, and overall acceptance. A mixed-method approach utilized hedonic scoring, FaceReader® software, and interviews. Large-cut broccoli kimchi scored highest (7.74/10) for crispness (95% CI [−2.79, −0.27]) as well as saltiness, bitterness, pungency, and intention to try. Three-global themes emerged from interviews: sensory uniqueness (29%); delicious/good (36%); and interest/novelty (36%). Participants’ favorable acceptance gives impetus for innovative strategies combining functional vegetables with traditional ingredients.

Original languageEnglish
Pages (from-to)1-16
Number of pages16
JournalJournal of Culinary Science and Technology
DOIs
StatePublished - 2020

Keywords

  • Kimchi
  • sensory
  • sulforaphane
  • vegetable

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