Physic-Organoleptic Characteristics of Fermented Vegetable Juice in Different Level of Garlic

Abstract

Allicin, an active compound of garlic and lactic acid bacteria (LAB) derived from the fermented cabbage and Chinese cabbages were reported provide positive effects to control the gastrointestinal micro-flora. However, interactive effect between Allicin and LAB to the fermented cabbage and Chinese cabbage juices simultaneously was not well defined. To the reason, an effect of addition of garlic in the fermentation process of cabbage and Chinese cabbage on the physic-organoleptic of the juice characteristics was examined. The study was conducted by a completely randomized design with 5 treatments i.e.: 0, 5, 10, 15 and 20% of garlic levels (weight based) and 3 replications of each. Parameters observed were the odor, color, texture, pH fermentation products. The results showed that although it is remained in a good category, the addition of garlic decreased the odor scores (p<0.05). The color and texture scores of fermentation products increased with increasing of the garlic concentration (p<0.05). The acidity of the effluent and substrate increased with the fermentation time (p<0.05), but at the end of the process the pH was relatively equal, that was 3-4 (p>0.05). It was concluded that the addition of garlic was able to improve the fermentation performance of vegetable juices.