INFLUENCE OF SOME SUPPLEMENTS ON LACTIC ACID FERMENTATION OF CABBAGE JUICE
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
The study is part of the researches made in order to obtain lacto-fermented juices with probiotic character. A lot of raw materials (vegetables and fruits) were tested and the dynamics of the fermentation parameters in function of many factors was observed. This study aims to increase the biologic value of the lacto-fermented juices by the addition of the onion juice and garlic juice. The objectives include the obtain higher chemical and sensitive parameters those obtained for witness sample. The juice was obtained by pressing and filtration of the crushed cabbage. After the filtration, the juice was pasteurized and fortified by the addition of the onion juice and garlic juice (0,2%). All the samples was fermented with Lb. Acidophilus (0,2g/l) at 37 deg. C. The pH of probiotic juice was measured with an electronic pH meter. The dosing of the reducing sugar calculated as the glucose has been effectuated using the DNS method. Titrable acidity, expressed as g lactic acid/100mL, was determined by titration with NaOH 0.1N The results were emphasized a pH value by 3,55 for M sample, 3,58 for C and 3,59 for G. The sugar content was by 2,96g/100ml for the M sample, 2,15 for the C, respectively 2,38 for the G. sample. The conclusions were that the G sample wasn’t satisfactory from the sensorial point of view, while the C sample had a higher content of lactic acid, underlined through a minor pH, respectively a lower content of glucose comparatively with the M sample.
Authors and Affiliations
Iuliana Manea, Lavinia Buruleanu
Keywords
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