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Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria  

Choi, You-Jung (Department of Food Science and Engineering, Ewha Womans University)
Kim, Su-Woo (Department of Food Science and Engineering, Ewha Womans University)
Jang, Jae-Kweon (Department of Food Science, Chungkang College of Cultural Industries)
Choi, Young-Jin (Department of Agricultural Biotechnology, Seoul National University)
Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University)
Park, Hoon (Department of Food Science, Sunmoon University)
Shim, Kun-Sub (Greenbio Co., Ltd.)
Lee, Hye-Seong (Department of Food Science and Engineering, Ewha Womans University)
Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Food Engineering Progress / v.13, no.1, 2009 , pp. 1-7 More about this Journal
Abstract
Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of $\beta$-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.
Keywords
fermented functional onion juice; Pediococcus pentosaceus; manufacturing process; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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