DEVELOPMENT OF VEGETABLE PUREES AND DRINKS BY LACTIC ACID FERMENTATION

Authors

  • At. Kraevska Food research and development institute - Plovdiv
  • P. Ivanova Food research and development institute - Plovdiv
  • St. Andonova Food research and development institute - Plovdiv

Abstract

The object of this work was to investigate the possibility for development of vegetable purees and drinks by lactic acid fermentation. It was found that by the direct lactic acid fermentation of Lb.plantarum strain 226/1 the vitamin composition of vegetable purees is preserved and the biological value is increased. Drinks, prepared from fermented vegetable purees were remarkable with the pleasant lactic acid taste, the sucrose-acid composition was stable and balanced and they can be used both in the rational and in the dietary nutrition.

References

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Issue

Vol. 3 No. 1 (2014): New knowledge Journal of Science

Section

Food quality and safety

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