Quality Properties of Processed Butter Added With Freeze-Dried Kimchi Powder

In this study, we evaluated the quality-related properties of processed butter supplemented with 3%, 6%, and 9% freeze-dried kimchi powder (FK3, FK6, and FK9, respectively). The pH of the samples decreased significantly with increasing FK amounts (p < 0.05). FK-supplemented sample lightness was significantly lower than that of the control (p < 0.05). Moreover, FK3 sample yellowness was significantly lower than that of the control (p < 0.05), while that of the FK6 and FK9 samples was significantly higher than that of the FK3 sample (p < 0.05). FK sample redness increased significantly with increasing FK amounts (p < 0.05). The electronic nose results indicated that increasing FK levels enhanced kimchi flavor aroma profiles. Although the electronic tongue test revealed that the umami score of the FK3 sample was higher than that of the other samples, the FK6 and FK9 samples scored higher in saltiness and sourness than the control and FK3 samples. Finally, the sensory evaluation yielded excellent scores for most FK3 sample traits. These results position FK as a suitable ingredient for processed butter at an optimal supplementation amount of 3%.