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KMID : 1134820080370060798
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.798 ~ p.804
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Physicochemical Properties of Carrot Juice Containing Phellinus linteus Extract and Beet Extract Fermented by Leuconostoc mesenteroides SM
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Son Min-Jung
Son Se-Jin
Lee Sam-Pin
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Abstract
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The physicochemical properties of carrot beverage fermented by Leuconstoc mesenteroides SM isolated from carrot juice were dependent upon the sucrose concentration and beet extract content. The addition of beet extract increased the consistency index and bioconversion of sucrose in the carrot juice fortified with Phellinus linteus extract, showing the highest consistency value at 2% beet extract. The polyphenol content and antioxidant effect of fermented carrot beverage were increased as the content of beet extract increased. Particularly, the consistency of fermented carrot beverage was greatly increased by the cold storage for 120 hr. After the cold storage for 2 weeks, fermented carrot beverage fortified beet extract showed the red-purple color with higher color value (a) and the viable cell counts of 10? CFU/mL.
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KEYWORD
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carrot beverage, Leuconostoc mesenteroides, Phellinus linteus, beet
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