|
KMID : 1098420050130060293
|
|
Korean Journal of Medicinal Crop Science
2005 Volume.13 No. 6 p.293 ~ p.299
|
|
|
Effects of the Fermentation Periods on the Qualities and Functionality of the Vegetable Fermentation Broths
|
|
Kim Na-Mi
Lee Jong-Won
Do Jae-Ho
Park Chae-Kyu
Yang Jae-Won
|
|
|
Abstract
|
|
|
|
To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and ^{circ}BX of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. {alpha}-Amylase activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.
|
|
|
KEYWORD
|
|
|
fermentation, vegetables, qualities, functionalities
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|