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2008, vol. 35, br. 2, str. 93-97
Technological quality of biofermented white cabbage, cultivar Futoški
(naslov ne postoji na srpskom)
aInstitut za prehrambene tehnologije, Novi Sad
bUniverzitet u Novom Sadu, Tehnološki fakultet

e-adresabiljana.cvetkovic@fins.uns.ac.rs
Projekat:
Projekat Ministarstva nauke Republike Srbije, br. TR-20066: Održivost lanca masovne proizvodnje hrane

Ključne reči: white cabbage; fermentation; sugar content; technological quality
Sažetak
(ne postoji na srpskom)
In our country Futog is a region well known for the most quality cabbage. White cabbage, cultivar Futoški, as raw material has been used like grocery for salads and thermally treated meals during most of the year. In the winter cabbage can be put on biofermentation process and storaged like so cold 'sauerkraut' White Futog's cabbage was fermented on a traditional way, by setting the cabbage heads into the fermentors and adding 6% salt solution. Fermentation process was running for a 28 days on 15-18 0C, when adequate sensory and chemical characteristics of fermented Futog's cabbage were achieved. The objective of this paper was to determine the technological quality and special properties of fermented Futog's cabbage. Chemical properties of Futog's cabbage quality were determinated and statistically analyzed.
Reference
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O članku

jezik rada: engleski
vrsta rada: originalan članak
objavljen u SCIndeksu: 04.08.2010.