Study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation

• Autorzy: Akpinar-Bayizit A. , Ozcan-Yilsay T. , Yilmaz L.
• Języki publikacji: EN

Abstrakty

EN

The effects of yoghurt, whey, lactic acid and starter culture on the fermentation of pickled carrots were examined. The fermentation process was observed by acidity and salt intake, whereas important factors for quality prediction as texture, odour, colour and taste were analysed via trained panellists. The spontaneous fermented samples were not preferred. Acid, starter culture, yoghurt and whey addition were effective on controlling fermentation as these favour the growth of lactic acid producing bacteria.

Słowa kluczowe

EN

pickled carrot; fermentation; carrot; whey; lactic acid; starter culture; yoghourt; yoghurt zob.yoghourt; biopreservation; vegetable; preservation

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2
• Opis fizyczny: p.147-150,fig.,ref.

Twórcy

autor

Akpinar-Bayizit A.

• Uludag University, Gorukle/Bursa, Turkey

autor

Ozcan-Yilsay T.

autor

Yilmaz L.

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