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Foods

Title:		Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food
Author(s):		Jansone L; Kruma Z; Straumite E;
Address:		"Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia"
Journal Title:		Foods
Year:		2022
Volume:		20221221
Issue:		1
Page Number:		-
DOI:		10.3390/foods12010019
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-drying to obtain sauerkraut juice powder. The aim of this study was to evaluate chemical and sensory characteristics of sauerkraut juice powder (SJP) and its application in foodstuffs. For SJP, total phenol content, antiradical activity, and nutritional value were determined, and the results showed that SJP is rich in minerals, especially calcium and potassium, as well as organic acids and vitamin C. SJP contains 12% NaCl and a total phenol content of 359.54 mg GAE 100 g(-1) dw. SJP has umami attributes, such as sweet, sour, and salty. Sensory tests-descriptive, rate-all-that-apply, overall liking, and volatile profile determination-were carried out separately in SJP experimental samples with olive oil and sour cream. Among the sweet, sour, and salty flavours, garlic, yogurt, and mayonnaise were also mentioned. In the detection of volatile compounds, leafy and grassy green aromas with light almond were identified in the samples with olive oil and butter and rancid cheese and fishy/amine odours were identified in samples with sour cream. There were significant differences in the overall likability of samples, but the experimental samples with SJP were more popular than control samples; therefore, SJP may be used as a salt alternative in food applications"
Keywords:		NaCl fermented cabbage juice food application spray-dried substitute;
Notes:		"PubMed-not-MEDLINEJansone, Liene Kruma, Zanda Straumite, Evita eng 8.2.2.0/20/I/001/TOPIC ES32/European Union/ Switzerland 2023/01/09 Foods. 2022 Dec 21; 12(1):19. doi: 10.3390/foods12010019"