Analytical and organoleptic profiles of lactic acid-fermented cucumber juice with addition of onion juice
2007
Kohajdová, Z., Slovak University of Technology, Bratislava (Slovak Republic) | Karovičová, J. | Greifová, M.
Analytical and organoleptic profiles of the fermented cucumber juice with the additions of 0.5, 1.0 and 2.0% of the onion juice has been studied using Lactobacillus plantarum as a starter culture. The juices obtained the highest score in harmonic taste, odour, flavour and acceptable pH (3.50–3.55) after 48 h of fermentation. Regarding the ratio of juices, that the cucumber juice with the addition of 0.5% of the onion one was evaluated as the most appropriate resulting in the highest score by sensorial analysis.
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