Author(s): P. K. THAKUR AND J. KABIR

Abstract: Investigation was carried out to assess the effect of salt concentration on the quality of sauerkraut prepared from mature cabbage head. To prepare the sauerkraut, cabbage sample were chopped in small pieces and mixed with different salt concentrations i.e., 2.0, 2.5, 3.0, 3.5 and 4.0 % and allowed to ferment at ambient condition. Acidity of sauerkraut was increased with increase in fermentation period reaching maximum at 21 days after fermentation, which thereafter decreased in all the salt treated samples except with 2% salt concentration where maximum acidity was recorded on 28 days. The sample with 2.5% salt treatment obtained desirable acidity of around 2.0% on 21 days of fermentation. Further, sauerkraut with 2.5% salt possessed maximum lactic acid, ascorbic acid content, desirable pH and TSS as compared to other salt concentrations. It also rated the highest score of overall sensory quality.

Download Full Article: Click Here