Chemometric approach to optimization of white cabbage fermentation
The aim of the present work is to optimize fermentation process of whole cabbage heads of white cabbage (cultivar 'Futoški' and hybrid 'Bravo' were considered within this research). Both cabbages were subjected to fermentation process, with addition of 1- 2% NaCl, at temperature...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2014-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871402088C.pdf |
| Summary: | The aim of the present work is to optimize fermentation process of whole cabbage heads of white cabbage (cultivar 'Futoški' and hybrid 'Bravo' were considered within this research). Both cabbages were subjected to fermentation process, with addition of 1- 2% NaCl, at temperature 18-22oC. Different organic acids contents (oxalic - OK1, lactic - OK2, acetic - OK3, malic - OK4, citric - OK5, succinic - OK6 and formic- OK7) within cabbage leaves and brine were monitored during 80 days. Principal component analysis exerted good discrimination capabilities for different samples of 'Futoški' and hybrid 'Bravo' cabbage heads fermentation process, while standard score helped in optimal process parameters determination. |
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| ISSN: | 1821-4487 2956-0195 |