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Sensory and Chemical Evaluation of Lactic Acid-Fermented Cabbage-Onion Juices
Kohajdová, Z. and Karovičová, J. Sensory and Chemical Evaluation of Lactic Acid-Fermented Cabbage-Onion Juices Chemical Papers, Vol.59, No. 1, 2005, 55-61
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Document type:
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Článok z časopisu / Journal Article |
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Collection:
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Chemical papers
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| Attached Files |
| Name |
Description |
MIMEType |
Size |
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n591a55.pdf
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591a55.pdf |
application/pdf |
179.02KB |
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| Author(s) |
Kohajdová, Z.
Karovičová, J.
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| Title |
Sensory and Chemical Evaluation of Lactic Acid-Fermented Cabbage-Onion Juices
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| Journal name |
Chemical Papers
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| Publication date |
2005
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| Year available |
2005
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| Volume number |
59
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| Issue number |
1
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| ISSN |
0366-6352
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| Start page |
55
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| End page |
61
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| Place of publication |
Poland
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| Publisher |
Versita
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| Collection year |
2005
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
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| Abstract/Summary |
The cabbage juices with various addition of onion juice (0.05 %, 0.1 %, and 0.2 %) were inoculated by Lactobacillus plantarum CCM 7039 and fermented during 168 h at 21◦C. The most of lactic acid was produced in cabbage juice with 0.1 % addition of onion juice (11.60 g dm−3 in the 168 h fermentation). The most of acetic acid was produced in the cabbage juice with 0.2 % addition of onion juice (4.80 g dm−3 in the 168 h fermentation). It was found that cabbage juice with 0.1 % addition of onion juice was the most acceptable for consumers. Principal component analysis selected the most important variables for analytical determination (pH, total acidity, and content of lactic acid) and odour and taste evaluation of cabbage-onion juices (descriptors of odour and taste: cabbage, acid, sweet, spicy, and onion).
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