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Factors affecting stability and consumer acceptance of sauerkraut water
Vašků, Barbora ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the optimization of pasteurization of the cabbage juice in order to extend its shelf life. The theoretical part is focused on the description of the sauerkraut production technology and characterization of the main components of fermented cabbage and its juice, it also deals with pasteurization options and presence of probiotic strains. In the experimental part, the composition of the brine was analyzed from a chemical point of view (bioactive substances, sugars, carbohydrates), from a microbiological point of view (presence of probiotics, pathogenic organisms) and the effect of selected pasteurization processes on these components. Pasteurization at 90 °C for 0.5 minutes was determined as the most suitable treatment, during which potential pathogens are being eliminated, while most of the original bioactive components are preserved. After suggesting the effective pasteurization treatment, suitable species of genus Lactobacillus was selected to enrich the cabbage juice product because of decreasing of probiotics viability during pasteurization treatment. The strain Lactobacillus plantarum was determined as the most suitable probiotic species for cabbage juice enrichment, due its ability to survive in 2 weeks storage at 8 °C in cabbage juice. Chemical composition after 2 weeks of incubation with mentioned organism has changed. Quantity of lactic and acetic acid increased, while no changes in content of vitamin C were observed. Finally, sensory analysis was performed to evaluate suggested mixed fruit-vegetable drink. According to results of sensory analysis, the drink composed of cabbage juice and apple-beetroot juice in the ratio of 2:1 was found as the most acceptable.
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Factors affecting stability and consumer acceptance of sauerkraut water
Vašků, Barbora ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the optimization of pasteurization of the cabbage juice in order to extend its shelf life. The theoretical part is focused on the description of the sauerkraut production technology and characterization of the main components of fermented cabbage and its juice, it also deals with pasteurization options and presence of probiotic strains. In the experimental part, the composition of the brine was analyzed from a chemical point of view (bioactive substances, sugars, carbohydrates), from a microbiological point of view (presence of probiotics, pathogenic organisms) and the effect of selected pasteurization processes on these components. Pasteurization at 90 °C for 0.5 minutes was determined as the most suitable treatment, during which potential pathogens are being eliminated, while most of the original bioactive components are preserved. After suggesting the effective pasteurization treatment, suitable species of genus Lactobacillus was selected to enrich the cabbage juice product because of decreasing of probiotics viability during pasteurization treatment. The strain Lactobacillus plantarum was determined as the most suitable probiotic species for cabbage juice enrichment, due its ability to survive in 2 weeks storage at 8 °C in cabbage juice. Chemical composition after 2 weeks of incubation with mentioned organism has changed. Quantity of lactic and acetic acid increased, while no changes in content of vitamin C were observed. Finally, sensory analysis was performed to evaluate suggested mixed fruit-vegetable drink. According to results of sensory analysis, the drink composed of cabbage juice and apple-beetroot juice in the ratio of 2:1 was found as the most acceptable.
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