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STUDY ON THE POSSIBILITIES OF DIVERSIFYING THE ASSORTMENTS OF LACTIC ACID FERMENTED JUICES


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

Issue:

SCSCC6, Volume X, No. 2

Section:

Volume X, No. 2 (2009)

Abstract:

The suitability of carrots and red beet for the preparation of vegetable juices processed by lactic acid fermentation was tested. The influence of glucose addition on the final acidity of the juices and the evolution of some chemical parameters during the lactic acid fermentation of cocktails obtained from carrot and red beet were tested. The following analytical parameters were studied during fermentation: pH, titrable acidity, reducing sugars and amino acids content. The substratum amount of the batches was varied between 1.4 g/100 g (cocktail carrot-beet 1:3) and 3.6 g/100 g (beet juice with glucose added). Before the fermentation starting the pH values of the juices ranged between 5.88 (cocktail carrot-beet 1:3) and 6.15 (carrot juice), while after 96 hours the limits of the same parameter were 3.99 (carrot juice with glucose added) and 4.27 (cocktail carrot-beet 1:1). The largest reduction of the content of reducing sugars was registered in the case of the cocktail carrot-red beet (1:3), which retained about 30% of the initial amounts after 96 hours of fermentation. The lactic acid content was varied between 0.14 and 1.25 g/100 g. No significant differences were determined through the analysis of the amino acids content of the juices, but the dynamics of this parameter was correlated with the stability of the final products. This way it was possible to compare the course of fermentation of different vegetable juices and to recommend the optimum variant from the sensory and shelf-stable point of view. The correlation between some analytical parameters was also realized, with a view to systematize the experimental data.

Keywords:

vegetables, lactic acid fermented juices, safety foods.

Code [ID]:

CSCC6200910V02S01A0008 [0002636]

Full paper:

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