Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice
2022
Jansone, Liene | Kampuse, Solvita | Krūma, Zanda | Līdums, Ivo
In the production of fermented cabbage, cell juice of cabbage is released, which is highly saturated in biologically active compounds, but is considered as a by-product. The aim of this study was to evaluate the quality parameters of dehydrated fermented cabbage juice using maltodextrin as a coating agent at various concentrations. In this experiment, fermented cabbage juice was used — spray dried on a horizontal spray-dryer and maltodextrin, in different concentrations (0; 5; 10%). Physical (water activity, solubility, salt content, and moisture), chemical (total phenolic concentration, antiradical activity, and organic and titratable acid concentration) and microbiological (total plate count and lactic acid bacteria) analyses were carried out. The major acids identified were oxalic, quinic, lactic, and acetic acid. Total phenol concentration was influenced by the concentration of maltodextrin used with higher values in the samples with no coating agent. The total viability of microorganisms and lactic acid bacteria (8.9·10³ – 4.2·10⁴ colony forming units (CFU)·g⁻¹) did not reach the probiotic potential according to FAO and WHO. Salt concentration ranged from 8.9% to 14.3%, moisture content was 5.3 % to 7.03%, solubility in water — 81.74% to 82.8%. Horizontal spray drying with maltodextrin as a coating agent proved to be a suitable solution to obtain an innovative product — dehydrated fermented cabbage juice.
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