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KMID : 0665220070200020195
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 2 p.195 ~ p.201
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The Qualities and Functionalities of the Fermentation Broth of Fruits, Vegetables and Medicinal Herbs
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Kim Duck-Hee
Beik Gyung-Yun
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Abstract
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This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from 10?~10? to 10²~10³ CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of Fe²?
ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from 33.71~72.15% before fifteen days and 44.76~75.20% ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.
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KEYWORD
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fruit, vegetable, medicinal herbs fermentation broth, quality characteristics, physiological funtionality
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