Date of Award:

5-1968

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food Science and Technology

Committee Chair(s)

D. K. Salunkhe

Committee

D. K. Salunkhe

Committee

Gerald M. Baker

Committee

Rex L. Hurst

Committee

Frederick J. Post

Committee

Gary H. Richardson

Abstract

The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L. plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components and the production of a new peak, occurring at 9 to 10 minutes , in the conventional hot-air dried and microwave dried. Sensory evaluation scores of freeze-dried and conventional hot-air dehydrated sauerkraut compared favorably with that of a canned commercial product.

Checksum

63988a15481ef990e62c7234c957747e

Download

Share

COinS

Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .