Effect of Germinated Brown Rice Concentrate on Free Amino Acid Levels and Antioxidant and Nitrite Scavenging Activity in Kimchi
2006
Woo, S.M. (Keimyung University and Keimyung Foodex Company, Ltd., Daegu, Republic of Korea) | Jeong, Y.J. (Keimyung University and Keimyung Foodex Company, Ltd., Daegu, Republic of Korea), E-mail: [email protected]
In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The γ-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls.
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