Technological quality of biofermented white cabbage, cultivar Futoški
2008
Cvetković, B., Institute for Food Technology, Novi Sad (Serbia) | Bardić, Ž., Institute for Food Technology, Novi Sad (Serbia) | Jokanović, M., Faculty of Technology, Novi Sad (Serbia) | Mastilović, J., Institute for Food Technology, Novi Sad (Serbia)
In Serbia, Futog is a region well known for the most quality cabbage. White cabbage, cultivar Futoški, as raw material has been used like grosery for salads and thermally treated meals during most of the year. In the winter cabbage can be put on biofermentation process and storaged like so cold sauerkraut white Futog's cabbage was fermented on a traditional way, by setting the cabbage heads into the fermentors and adding 6% salt solution. Fermentation process was runing for a 28 days on 15-18 deg C, when adequate sensory and chemical carasteristics of fermented Futog's cabbage were achieved. The objective of this paper was to determine the technological quality and special properties of fermented Futog's cabbage. Chemical properties of Futog's cabbage quality were determinated and statistically analyzed.
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