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KMID : 1024420090130010016
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Food Engineering Progress
2009 Volume.13 No. 1 p.16 ~ p.23
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Lactic Acid Fermentation of Onion Juice Supplemented with Puffed Red Ginseng Extract
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Park Young-Seo
Chung Myong-Soo
Sim Gun-Sub
Jang Jae-Kweon
Park Hoon
Choi Young-Jin
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Abstract
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Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).
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KEYWORD
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onion, Lactic acid fermentation, puffed red ginseng extract
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