Evaluation of vegetable juices fermented by lactic acid bacteria
2001
Karovicova, J. | Kohajdova, Z. | Hybenova, E. | Greif, G. | Lukacova, D. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Fakulta Chemickej a Potravinarskej Technologie)
Cabbage-carrot juices were inoculated by Lactobacillus plantarum 92H and fermented at 24 degree C during 150 h. At time intervals, samples were chemically analysed and sensorically evaluated. The results were processed by the PCA, CA and FA methods. The principal component analysis (PCA) and factor analysis (FA) reduced 7 analytical variables to 1 independent component (factor), which explained 96% of the total data variance and 8 sensory variables (taste descriptors) to 2 independent components (factors), which explained 96% of the total data variance. Cluster analysis (CA) facilitated classification of the samples to interrelated groups
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