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Sensory and Chemical Evaluation of Lactic Acid-Fermented Cabbage-Onion Juices

Z. Kohajdová and J. Karovičová

Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava

 

E-mail: kohajdova@chtf.stuba.sk

Received: 23 July 2003

Abstract: 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).

Full paper in Portable Document Format: 591a55.pdf

 

Chemical Papers 59 (1) 55–61 (2005)

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