Studies on the changes of biochemical microbiological and sensory parameters of sauerkraut and fermented mix vegetables

Ghosh D., . Studies on the changes of biochemical microbiological and sensory parameters of sauerkraut and fermented mix vegetables. pp. 78-83. ISSN 2550-2166

Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation total sugar and reducing sugar in the brine increased slowly to 3 and 2 respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.

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Abstract

Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation total sugar and reducing sugar in the brine increased slowly to 3 and 2 respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.

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Item Type:	Article
AGROVOC Term:	Fermentation
AGROVOC Term:	Food quality
AGROVOC Term:	Food security
AGROVOC Term:	Sampling
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Vegetables
AGROVOC Term:	Nutrients
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10167

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