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http://dx.doi.org/10.3746/jkfn.2002.31.5.760

Effect of Fructoolingosaccharide and Chlorella Powder on Kimchi Fermentation  

박민경 (청운대학교 식품영양학과)
인만진 (청운대학교 식품영양학과)
정영철 (전북대학교 생물학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.5, 2002 , pp. 760-764 More about this Journal
Abstract
Effects of fructooligosaccharide (1%, w/w) and chlorella powder (0.01% and 0.02%, w/w) on kimchi fermentation were studied. The values of pH and total acidity of kimchi containing fructooligosaccharide or chlorella powder were changed slowly compared to those for the kimchi sample containing 1% sugar during fermentation at 4$^{\circ}C$. Growth of lactic acid bacteria was also inhibited by addition of fructooligosaccharide or chlorella powder. Futhermore, addition of 1% fructooligosaccharide and 0.02% chlorella powder showed synergic inhibitory effects against decrease of pH, increase of acidity and lactic acid bacteria growth. Color values of L, a and b were higher in kimhi with fructooligosaccharide at early stage of fermentation. In sensory evaluation including color, sour taste, crispness and overall quality, kimchi containing both 1% fructooligosaccharide and 0.02% chlorella powder.
Keywords
fructooligosaccharide; chlorella; kimchi;
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