Sensory evaluation of lactic acid fermented vegetable juices

Karovicova, J.; Greif, G.; Simuth, T. . Katedra Sacharidov a Konzervacie Potravin

Sensory evaluation of lactic acid fermented vegetable juices

1997

Karovicova, J. | Greif, G. | Simuth, T. (Chemickotechnologicka Fakulta, Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)

Total acidity and pH values were determined in samples of cabbage and carrot juice during lactic acid fermentation (232 h). The sample were tested by a team ofexperts. The modified juice was inoculated by monoculture of lactic acid bacteria Lactobacillus plantarum 195/86. The fermented vegetable juice tested at 44-70h of the fermentation process had the best characteristics appearance of aroma and taste

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AGROVOC Keywords

analyse organoleptique fermentation lactique jugo de hortalizas lactic fermentation organoleptic analysis vegetable juices

Bibliographic information

Published in

Bulletin Potravinarskeho Vyskumu (Slovak Republic) | Bulletin of Food Research

Volume 36 Issue 1 ISSN 0231-9950

Pagination

pp. 51-61

Other Subjects

Fermentacion lactica; Analisis organoleptico; Jus de legume

Language

Slovak

Note

Summaries (En, Sk)

tables; 13 ref.

Translated Title

Senzoricke hodnotenie mliecne fermentovanychzeleninovych stiav

Type

Summary

In AGRIS since: 1998-08-15

Format: AGRIS AP

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Sensory evaluation of lactic acid fermented vegetable juices

1997

AGROVOC Keywords

Bibliographic information