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Quality Changes of the Kimchi with Addition of Germinated Brown Rice Concentrate during Fermentation  

Woo Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
Jang Se-Young (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
Food Science and Preservation / v.12, no.4, 2005 , pp. 387-394 More about this Journal
Abstract
This study was investigated the addition effect of germinated brown rice concentrate(0, 1, 3, $5\%$) to the fermentation of kimchi. From the result, pH was decreased and total acidity was increased, and total sugar was steadily decreased during the fermentation. Reducing sugar were increased at 3 days of fermentation and 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 9 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of kimchi with $1\%$ germinated brown rice concentrate gained the highest score.
Keywords
kimchi; germinated brown rice; fermentation;
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Times Cited By KSCI : 1  (Citation Analysis)
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