%0 Journal Article
%T Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
%A Manoj K Tripathi
%A Nachiket Kotwaliwale
%A Olatunji T Joyce
%A Punit Chandra
%A Subir K Chakraborty
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217741798
%X The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables ¨C culture volume (ml), fermentation time (days) and salt concentration (g/100£¿g). The linear and interactive effect of variables on responses was understood by statistically significant (p£¿<£¿0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p£¿<£¿0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100£¿g) was 30£¿ml, 28 days and 1£¿g/100£¿g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared
%K Lactobacillus paracasei
%K phenolics
%K lactic acid bacteria
%K chewiness
%K scanning electron microscopy
%U https://journals.sagepub.com/doi/full/10.1177/1082013217741798