Effects of Different Carbohydrate Sources on the Fermentation Characteristics of Mul-Kimchi

This study evaluated the effects of different carbohydrate sources (starch pastes) on the fermentation characteristics and quality of Mul-kimchi. Nabak kimchi was prepared with wheat flour, floury rice, corn starch, Jerusalem artichoke powder, and tapioca starch pastes, along with a control, and fermented at 5℃ for 0, 3, 6, and 9 days. Changes in pH, soluble solids (°Brix), salinity, lactic acid bacteria (LAB) counts, antioxidant activity (DPPH and ABTS), total polyphenol and flavonoid contents, and sensory properties were analyzed. LAB counts increased significantly and stabilized after mid-fermentation (p<0.001), with the highest levels in the Jerusalem artichoke group. pH decreased in all samples, while the Jerusalem artichoke and tapioca groups showed more gradual reductions, indicating improved acidity stability. Salinity remained relatively stable in these groups compared with the control. Soluble solids increased significantly during fermentation (p<0.001), with the highest values in the Jerusalem artichoke group. Antioxidant activity, total polyphenol, and flavonoid contents also increased up to mid-fermentation (p<0.001), showing the highest levels in the Jerusalem artichoke group. Sensory evaluation showed higher overall acceptability in most starch-treated samples, although the Jerusalem artichoke group showed lower preference due to its characteristic flavor. Overall, carbohydrate source significantly influenced fermentation and quality, and Jerusalem artichoke powder paste showed strong potential as a functional ingredient for improving Mul-kimchi quality and functionality.