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Changes in the Quality of Korean Cabbage Kimchi added with Germinated Brown Rice Extract Powder During Fermentation  

Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.5, 2006 , pp. 648-654 More about this Journal
Abstract
This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.
Keywords
germinated brown rice; Korean cabbage kimchi; fermentation;
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Times Cited By KSCI : 5  (Citation Analysis)
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