<abstract xmlns="http://www.w3.org/1999/xhtml">

In the production of fermented cabbage, cell juice of cabbage is released, which is highly saturated in biologically active compounds, but is considered as a by-product. The aim of this study was to evaluate the quality parameters of dehydrated fermented cabbage juice using maltodextrin as a coating agent at various concentrations. In this experiment, fermented cabbage juice was used — spray dried on a horizontal spray-dryer and maltodextrin, in different concentrations (0; 5; 10%). Physical (water activity, solubility, salt content, and moisture), chemical (total phenolic concentration, antiradical activity, and organic and titratable acid concentration) and microbiological (total plate count and lactic acid bacteria) analyses were carried out. The major acids identified were oxalic, quinic, lactic, and acetic acid. Total phenol concentration was influenced by the concentration of maltodextrin used with higher values in the samples with no coating agent. The total viability of microorganisms and lactic acid bacteria (8.9·103 – 4.2·104 colony forming units (CFU)·g−1) did not reach the probiotic potential according to FAO and WHO. Salt concentration ranged from 8.9% to 14.3%, moisture content was 5.3 % to 7.03%, solubility in water — 81.74% to 82.8%. Horizontal spray drying with maltodextrin as a coating agent proved to be a suitable solution to obtain an innovative product — dehydrated fermented cabbage juice.
</abstract>

In the production of fermented cabbage, cell juice of cabbage is released, which is highly saturated in biologically active compounds, but is considered as a by-product. The aim of this study was to evaluate the quality parameters of dehydrated fermented cabbage juice using maltodextrin as a coating agent at various concentrations. In this experiment, fermented cabbage juice was used — spray dried on a horizontal spray-dryer and maltodextrin, in different concentrations (0; 5; 10%). Physical (water activity, solubility, salt content, and moisture), chemical (total phenolic concentration, antiradical activity, and organic and titratable acid concentration) and microbiological (total plate count and lactic acid bacteria) analyses were carried out. The major acids identified were oxalic, quinic, lactic, and acetic acid. Total phenol concentration was influenced by the concentration of maltodextrin used with higher values in the samples with no coating agent. The total viability of microorganisms and lactic acid bacteria (8.9·103 – 4.2·104 colony forming units (CFU)·g−1) did not reach the probiotic potential according to FAO and WHO. Salt concentration ranged from 8.9% to 14.3%, moisture content was 5.3 % to 7.03%, solubility in water — 81.74% to 82.8%. Horizontal spray drying with maltodextrin as a coating agent proved to be a suitable solution to obtain an innovative product — dehydrated fermented cabbage juice.

Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice"}

In the production of fermented cabbage, cell juice of cabbage is released, which is highly saturated in biologically active compounds, but is considered as a...

Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice

Published Online: Mar 03, 2022

Page range: 96 - 102

Received: Mar 22, 2021

Accepted: Jan 14, 2022

DOI: https://doi.org/10.2478/prolas-2022-0015

Keywords
sauerkraut juice, dehydrated juice, maltodextrin concentrations

© 2022 Liene Jansone et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice

Published Online: Mar 03, 2022

Page range: 96 - 102

Received: Mar 22, 2021

Accepted: Jan 14, 2022

DOI: https://doi.org/10.2478/prolas-2022-0015

Keywordssauerkraut juice, dehydrated juice, maltodextrin concentrations

© 2022 Liene Jansone et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
sauerkraut juice, dehydrated juice, maltodextrin concentrations