Scientific journal

46 2007

Journal of Food and Nutrition Research
Summary No. 3 / 2007

Analytical and organoleptic profiles of lactic acid-fermented cucumber juice with addition of onion juice
Journal of Food and Nutrition Research, 46, 2007, No. 3, s. 105-111

Zlatica Kohajdová, Institute of Biochemical and Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK - 812 37 Bratislava, Slovakia. E-mail:

Summary: Analytical and organoleptic profiles of the fermented cucumber juice with the additions of 0.5, 1.0 and 2.0% of the onion juice has been studied using Lactobacillus plantarum as a starter culture. The juices obtained the highest score in harmonic taste, odour, flavour and acceptable pH (3.50–3.55) after 48 h of fermentation. Regarding the ratio of juices, that the cucumber juice with the addition of 0.5% of the onion one was evaluated as the most appropriate resulting in the highest score by sensorial analysis.

Keywords: fermentation; cucumber; onion; organic acids; nitrates; Lactobacillus plantarum; sensorial analysis

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