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KMID : 1024420090130010001
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Food Engineering Progress
2009 Volume.13 No. 1 p.1 ~ p.7
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Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria
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Choi You-Jung
Park Young-Seo
Lee Hye-Seong
Sim Gun-Sub
Kim Su-Woo
Jang Jae-Kweon
Choi Young-Jin
Park Hoon
Chung Myong-Soo
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Abstract
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Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of β-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.
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KEYWORD
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fermented functional onion juice, Pediococcus pentosaceus, manufacturing process, sensory evaluation
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