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Effects of Xylitol and Grapefruit Seed Extract on Sensory Value and Fermentation of Baechu Kimchi  

Moon, Sung-Won (Department of Food and Nutrition, Seoul National University, Department of Food Service and Preparation, Youngdong University)
Shin, Hyun-Kyung (Department of Food and Nutrition, Hallym University)
Gi, Geun-Eog (Department of Food and Nutrition, Seoul National University, Research Center, Bifido Co.)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 246-253 More about this Journal
Abstract
Application of xylitol (Xyl) and grapefruit seed extract (GSE) to improve the quality and preservation of baechu kimchi was attempted. Xylitol and grapefruit seed extract at various combinatory concentrations were added into baechu kimchi and fermented for 25 days at $10^{\circ}C$. Assay was performed on sensory value, acidity, and bacterial growth. Addition of 0.1% GSE and 2% Xyl showed the highest score in the overall acceptability, sour taste, and texture. Score of intensity characteristics in smell and sour taste were the highest in the control and that of texture the highest in 0.1% GSE plus 2% Xyl treatment. The pH decreased, and titratable acidity, and growth of total viable cells and lactic acid bacteria were remarkably retarded in 0.1% GSE plus 2% Xyl group compared to the control. Results showed that application of 2% Xyl plus 0.1% GSE to the kimchi fermentation enhanced sensory value of the fermented product and extended the storage period by about twofold.
Keywords
xylitol; grapefruit seed extract; kimchi; fermentation;
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