Quick search
Go!

RESEARCHES CONCERNING THE OBTAINING OF LACTO-FERMENTED CABBAGE JUICE – FUNCTIONAL FOOD


IULIANA MANEA *, LAVINIA BURULEANU, DANIELA AVRAM, MAGDA BRATU
“VALAHIA” UNIVERSITY OF TARGOVISTE; FACULTY OF ENVIRONMENTAL ENGINEERING AND BIOTECHNOLOGY; FOOD TECHNOLOGY DEPARTMENT; UNIRII BLVD. 18-24, 130082, TÂRGOVIŞTE, ROMANIA

Issue:

SCSCC6, Volume X, No. 2

Section:

Volume X, No. 2 (2009)

Abstract:

The purpose of this study is to emphasize the evolution of the most important components of the cabbage juice during the lactic acid fermentation: reducing sugars, ascorbic acid, amino acids. The cabbage juice was obtained from white cabbage, thermally treated at 80°C for 5 minutes and inoculated with a brine inoculum with 105 cells/mL lactic bacteria mixture. The lactic acid fermentation was performed in a thermostat at 25°C during 5 days. During this time were accomplished analytical determinations for pH, titrable acidity, lactic acid, total sugar, reducing sugar, vitamin C and amino acids. Important changes were established referring to the reducing sugar content (which decreased from 4.63 g/100 g to 1.3 g/100 g) and lactic acid (which increased from 0.121 g/100 g to 1.02 g/100 g). The ascorbic acid has had a slowly involution from 23.58 mg/100 g to 19.81 mg/100 g. The amino acids content has had a tangible quantitative increasing during lactic acid fermentation.

Keywords:

cabbage juice, lactic acid fermentation, reducing sugars, lactic acid, vitamin C, amino acids.

Code [ID]:

CSCC6200910V02S01A0007 [0002635]

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacău