Physico-chemical and Microflora Changes in Formulated Sauerkraut

Sauerkraut is defined as a clean sound product of characteristic flavor, obtained by full fermentation of properly prepared and shredded Cabbage (Brassica oleracea). In the present study, the Physico-chemical and Microflora changes in Formulated Sauerkraut (with the incorporation of Benincasa hispida) during the fermentation and storage period were observed. In the present study, the pH of the sauerkraut brine ranged between 4.1 to 6.26 and showed decreasing trend from the day of preparation up to 28th day of storage and increasing during 60 days of storage. The total acidity expressed as percent lactic acid of Sauerkraut ranged between 0.05 to 0.50 and showed an increasing trend from the day of preparation up to 28th day of storage and increased during 60 days of storage. The Ascorbic acid of Sauerkraut ranged between 20.11 to 1.22 and showed decreasing trend from the day of preparation to 60th day of storage. The volatile acidity expressed as the percent acetic acid of Sauerkraut ranged between 0.04 to 1.52. It showed an increasing trend from the day of preparation to 21th day of storage and decreasing after that up to 60 days of storage.

Autorentext

Dr. Bijal Amin [M.Sc Food Biotechnology] [P.hD Biotechnology] working as an Assistant professor at Smt Kamlaben P.Patel College of Home science in Food Biotechnology. Gujarat, INDIA. My exploration areas are Fermentation, New innovative food product development, and microbial technology.