Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria
2009
Choi, Y.J., Ewha Womans University, Seoul, Republic of Korea | Kim, S.W., Ewha Womans University, Seoul, Republic of Korea | Jang, J.K., Chungkang College of Cultural Industries, Icheon, Republic of Korea | Choi, Y.J., Seoul National University, Seoul, Republic of Korea | Park, Y.S., Kyungwon University, Seongnam, Republic of Korea | Park, H., Sunmoon University, Asan, Republic of Korea | Shim, K.S., Greenbio Co., Ltd., Icheon, Republic of Korea | Lee, H.S., Ewha Womans University, Seoul, Republic of Korea | Chung, M.S., Ewha Womans University, Seoul, Republic of Korea
Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of β-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.
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