Terms Of Overall Acceptability Research Articles

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties.

The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation. To address this issue, LLB was homogenised twice at different pressures (0~100 MPa) using a homogeniser. This study aims to investigate the changes in the particle size distribution (PSD), microstructure, rheological behaviour, sedimentation index (IS), turbidity, physicochemical properties, and sensory quality of LLBs after homogenisation treatments. The results regarding PSD and microstructure showed that the suspended particles were decomposed at high pressure with increasing homogenisation pressure, forming small particles of cellular material, cell wall fragments, fibre fractions, and polymers. The LLB showed shear-thinning behaviour and weak gelation characteristics (G' > G″) and rheological properties. Among all homogenisation pressures, the 60 MPa sample showed the lowest sedimentation rate and the highest turbidity. When the pressure was increased from 0 to 100 MPa, the total soluble solid (TSS) content showed an upward trend, while the ascorbic acid content (AAC) gradually decreased. The highest sensory evaluation was observed in the 60 MPa sample in terms of overall acceptability.

Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a constant concentration of 2%. Physico-chemical, Rheological, and Sensorial analysis were carried out on the formulated samples. Soluble protein content was found as the highest in the sample containing 4% peel and 2% protein and it was affected by the pH and tomato peel concentration. Rheological results reveal shear-thinning behavior, as defined by the Herschel-Bulkley model, with protein and peel concentrations having a major influence on yield stress and viscosity. A positive trend was noticed between apparent viscosity and peel concentration, meantime protein concentration affected apparent viscosity adversely. Contrary relation between consistency index (k) values and apparent viscosity illustrate the complex interaction between protein and peel, particularly at higher concentrations. Furthermore, Principal Component Analysis (PCA) was used to investigate the complicated sensory landscape of tomato products with different quantities of pea protein and tomato peel. While higher tomato peel and protein levels have no direct impact on rheological qualities, they do add to astringency and sourness, which influences overall acceptability. Remarkably, the sample with the greatest quantities of peel and protein exhibits a delicate balance, with a loss in perceived tomato taste intensity and overall acceptability offsetting an increase in astringency. In terms of overall acceptability, the most preferred beverage was selected as the sample formulated with 2% peel and 1% protein.

Quality attributes of cookies from wheat, lima bean and tigernut composite flour

Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of antioxidant activity and phenolic compounds increased significantly. The effect of storage time on these indicators was also significant (p < 0.05). in such a way that over time, there was a decrease in antioxidant activity. But, there was a slight increase in antioxidant activity on the 14th day of storage. Also, the effect of treatment type on some physicochemical characteristics of yogurt containing green pepper extract including pH, acidity, viscosity, and syneresis was significant (p < 0.05). During storage, acidity, syneresis, and viscosity increased and pH decreased significantly in all yogurt samples. Regarding the tested sensory attributes, the 200 ppm sample received the highest score among the evaluators, and in terms of overall acceptance, the samples containing the extract were more favorable than the control sample.

Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus (La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and invitro gastrointestinal digestion.

This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During invitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.

Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic.

In this experimental study, hydroxyapatite (HAp), as a valuable calcium source, was extracted from discarded goat bone; raw and nano-biogenic powders were prepared through calcination and ultra-sonication. Resultant powders were characterized by using various spectroscopy techniques. As per the findings of atomic absorption spectroscopy, raw and nano-biogenic powders depicted 1439.7±0.12 and 3194.8±0.07 ppm calcium content, respectively. The range of particle size of nano-biogenic and raw powders was 47-139 and 183 nm, respectively. X-ray diffraction (XRD) confirmed crystalline behavior whereas laser-induced breakdown spectroscopy (LIBS)-derived Ca/P-ratio endorsed excellence in nano-biogenic 1.76 against 1.63 in raw powder. In vitro bioavailability of calcium in raw and nano-biogenic powder was ∼36% and ∼39%, respectively. Next, the powders were further used to develop calcium-fortified mango mousse with varied formulations. A maximum overrun of 23.31% was found in the case of "Raw-A," whereas a maximum viscosity of 8489.98 mPas was found in the case of "Nano-A." Sensory data of mango mousse were obtained by fuzzy logic method, and PCA ranked the Nano-B and Nano-A samples the best in terms of overall acceptability. Meanwhile, the consumer responses toward product likeness and/or dislikeness were recorded by the hedonic scale that endorsed Nano-A and Nano-B formulations as the most preferred samples. PRACTICAL APPLICATION: The revolution in the eating habits of consumers from traditional foods to fast food imposes the development of new products having good nutritional values. Different waste biogenic food sources can provide an acceptable powdered form of ingredients for the development of novel food products. In this regard, the development of novel food products using calcium supplements has gained space in the food industry.

Production of functional fruit juice from water melon (Citrullus lanatus) by fermentation of lactic acid bacteria

Fruit juice is an ideal medium in the production of a probiotic drink. Water melon (Citrullus lanatus) fruit is a suitable medium for the production of probiotic juice due to its nutritional content. Fermentation using lactic acid bacteria is one of the most conventional and recognized arts of food preservation. In this study microbiological and physicochemical changes during fermentation of water melon juice were investigated. Sensory evaluation of the fermented fruit juice was also carried out. The results showed that total bacterial, total fungal and coliform counts ranged between 0-7.2, 0.6-7.8 and 0-19.2 CFU/ml respectively. Staphylococusaureus was not detected in any of the sample. The pH ranges obtained for the various samples are 4.32-5.13, 4.36-5.11, 4.31-5.14 and 4.55-5.14. The titratable acidity (TTA) ranged between 0.22-0.29, 0.16-0.26, 0.20-0.31 and 0.10-0.11. The following ranges were obtained for the proximate analysis: moisture (94.19-95.93), ash (0.87-0.95), crude fibre (0.00-0.00), crude protein (1.33-1.82), fat (0.02-0.03) and carbohydrate (1.70-4.63). The organoleptic properties are appearance (4.4-4.8), sweetness (4.2-4.7), texture (4.2-4.6), colour (4.1-5.0), odour (4.3-4.5) and overall acceptability (4.2-4.72). It could be concluded from this study that samples of water melon juice fermented with Lactobacillus fermentum and L. plantarum had the lowest microbial load compared to the control. These samples also had the highest protein contents and received the highest scores in term of overall acceptability.

Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables.

The objective of the present research was intended to formulate multigrain premix powder which could be utilized for the development of nutritional rich products. The multigrain premix was prepared by blending the seeds of pumpkin, jackfruit, and mango with barley, pearl millet, finger millet, sorghum, and other ingredients such as cardamom, and sugar. Before optimizing the composition of premix flour, around 8 combinations of each flour and seed powders were made to obtain the preeminent quality premix with high nutritional value. The formulation of flour was optimized on the basis of sensory analysis done by using 9-hedonic scale. The formulated multigrain premix was analysed for its nutritional and sensorial characteristics. Multigrain premix resulted in protein content of 5.35g, carbohydrate 80.25g, fat 6.88g, ash 3.87g, dietary fibres 8.67g, calcium 73.25mg, and iron 2.94mg per 100g of the mixture and many more minerals were also estimated in the given premix. Total energy was noted as 404.32kcal. The GC-MS analysis was also performed to identify the composition of fat in terms of their saturation. Moreover, the shelf life study of multigrain premix was carried out for a period of 45days at a temperature and relative humidity of 25°C and 91% respectively. The overall quality of the multigrain premix was accepted in term of overall acceptability. The optimized premix was also taken for its microbiological analysis, and sensorial quality attributes to understand the shelf life study of the product when stored for longer period of time.

Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach

Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of the plantain -lima bean momo to drive its consumers’ acceptability. Plantain and lima beans flour blends of various ratios were processed into momo. The momo samples were presented to panelists for sensory evaluation. Scores were based on nine point hedonic scale. Data obtained were subjected to Principal component and Agglomerative hierarchical clustering analysis. Results show that the addition of more than 20% of lima beans negatively affected the colour, appearance, flavour, texture and taste of the plantain-lima bean momo. PP (100% plantain flour momo) had the strongest positive correlation with appearance and texture. PA (90% unripe plantain flour + 10 % lima bean flour momo) was preferred mostly of all the momo samples in terms of overall acceptability. The principal component analysis (PCA) divided the sensory parameters of the momo samples into five factors with PC1 and PC2 accounting for 96.68% of the variance. Agglomerative hierarchical clustering (AHC) showed that PA and PP have similarities in all the sensory properties evaluated and that addition of 10% and 20% of lima beans to plantain flour did not have negative effect on the sensory characteristics of the product. Lima bean flour could be added to plantain flour up to 20% level for enhancement of momo nutritional quality, while still retaining its organoleptic qualities.

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

SummaryThe objective of this study is to obtain reduced fat biscuits by using chia flour instead of vegetable fat and to investigate the effects of chia flour on the physicochemical, nutritional and sensory properties of biscuits. Fat was replaced by chia flour at the ratios of 25%, 50%, 75% and 100%. Fat replacement caused a significant decrease in fat, while significant increases in ash, protein, carbohydrate, total dietary fibre, phosphorus, magnesium, calcium, potassium, phenolic compounds, essential fatty acids (linoleic acid and linolenic acid) and hardness of biscuits were observed. Sensory quality was decreased with the increasing level of chia flour in biscuits. Biscuit containing 25% fat replacer was acceptable in terms of overall acceptance. This sample has 14.12% protein, 17.403% linoleic acid and 9.252% linolenic acid, while control has 10.51% protein, 13.068% linoleic acid and 7.751% linolenic acid. In addition, higher total dietary fibre, minerals and phenolic compounds were obtained. This study suggests that chia flour could be used in biscuit production to reduce fat and increase bioactive components of biscuits.

Characterisation of gluten‐free breads made with sorghum, teff, and yacon flour using rapid sensory characterisation methodologies

SummaryReplacing gluten‐containing flours with gluten‐free ingredients is a challenge for the food industry due to the technological properties of this protein. This work aimed to evaluate, through the acceptance test, Flash Profile, and Just About Right (JAR), gluten‐free bread formulations made with sorghum, teff, and yacon flours. Through experimental design, nine formulations were submitted to acceptance test, which provided the formulation optimised by the overall acceptance scores of the samples. In the subsequent trials, four formulations were evaluated, F1 (100% sorghum), F2 (100% teff), F3 (100% yacon), and F4 (optimised formulation, with 33.33% of each flour). F1 was described by bread yeast odour, crumb texture, and salty taste. F2 presented a salty taste and bread flavour. F3 was characterised by softness, crumb texture, moisture, chewiness, and porosity. F4 was described by pleasant aroma, yeast odour, sweet taste, crumb texture, and porosity, and being the best evaluated in terms of overall acceptance. The descriptive sensory profile of the formulations highlighted attributes that enabled the use of sorghum, teff, and yacon in the preparation of gluten‐free bread and highlighted that the mixture of the three in the optimised formulation positively influences the sensory characteristics of the product, improving flavour, taste, and texture.

Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt.

The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4h. Then, the resulting protein hydrolysate was fractionated using reversed phase-high performance liquid chromatography (RP-HPLC). Since the F7 fraction showed the best antioxidant and antibacterial capabilities, different levels (6.5, 13, and 17 mg/mL) of this peptide fraction were added to yogurt. A control sample (without the bioactive peptide) was also prepared. Yogurt samples were stored for 3 weeks. With the increase in peptide concentration, the antioxidant activity of yogurt increased while viscosity and syneresis decreased (p< .05). During storage, yogurt acidity, syneresis, and viscosity increased while pH and antioxidant activity declined (p< .05). The addition of bioactive peptide reduced the quantity of Escherichia coli and Staphylococcus aureus bacteria in yogurt during storage (p< .05), and the reduction in bacterial quantity was stronger as the peptide content was increased. The sample containing the largest concentration of peptide (17 mg/mL) got the lowest overall acceptability score. The level of 13 mg/mL of the peptide was chosen as the best concentration for yogurt fortification in terms of overall acceptance and functional properties. Therefore, soy whey-derived peptide can be utilized as a functional component as well as a natural preservative in yogurt.

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement of WF with TNTF raised the fat, fiber and ash (P≤0.05), while, the available carbohydrates and crude protein were reduced. Also, The addition of TNTF raised caloric value. Pan bread that had been fortified with TNTF had lower quality in terms of colour. With only a minor decline in bread quality, TNTF up to 40% could partially replace WF in pan bread and boost its nutritious value in terms of fiber and vital amino acids. When compared to the control, sensory characteristics showed that pan bread enriched with up to 40% TNTF was acceptable to the panelists and significantly different in terms of overall acceptability, crumb texture, appearance, crust colour, crumb grain, and flavor . When TNTF was added, the nutritional benefits and amino acid content were higher than in the control group (for pan bread).

Quality characteristics of gluten-free muffins fortified with watermelon rind powder

The aim of the study was to obtain gluten-free muffin cakes for celiac patients with improved functional properties with the addition of watermelon rind. Muffins were produced by substituting the watermelon rind powder (7%, 14%, 21% and 28%) into rice flour, and some physicochemical and sensory properties of the samples were determined. With the substitution of watermelon rind powder, the protein, fat, ash, dietary fiber, Na, K, P, Mg and Ca contents of the muffins increased significantly. It was observed a decrease in the volume, volume index and spesific volume by the addition of watermelon rind powder. The L*, a* (crust and crumb) and b* values (crust) of the muffins were decreased and also b* value of the crumb of them was increased. Smaller pores and rough structure formation were detected with increasing watermelon rind powder ratio in SEM images. Moreover, it was determined that the addition of watermelon rind powder to muffins has increased the hardness, gumminess and chewiness, while the springiness was decreased. In sensory analysis, it was stated that 7% and 14% watermelon rind powder substituted muffins were liked similarly with control sample in terms of overall acceptance and other parameters.

The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability

This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%,12.88- 5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues.

The effect of ultrasonic processing on physical and chemical properties of milk‐based soft, brine cheese

Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as a non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using various sonication times (0, 1, and 3 min) at a set frequency (22 kHz) with an amplitude of 60% of 630 W and different ripening periods (0, 15, 30, and 60 days) in brine (15%), stored at 4 °C, to reduce heat treatment and increase yield. The physicochemical parameters of white cheeses were examined over next 60 days and compared with a control cheese. The result showed that ultrasound had no significant effect on the cheeses in terms of their fat and protein content on storage. Compared to the control sample, ultrasound treatment improved the taste and aroma ratings due to increased lipolysis and proteolysis. In terms of overall acceptability, the ultra‐filtrate cheese sonicated for 3 min received the highest marks compared to the control. Sonication for 3 min treated fresh milk showed the maximum yield (190.5 g/L milk) compared to untreated raw milk yields (150.32 g/L).

Functional, antioxidant, and sensory properties of a ready‐to‐eat wheat flour snack incorporated with germinated legume flour

AbstractThe present study aimed to develop a protein‐rich product by increasing the nutritional properties of a ready‐to‐eat snack known as “diamond cuts.” Diamond cuts, also known as “papad,” is a crunchy savory snack of South and South‐East Asian countries, typically served between meals in India and Pakistan. In this research three legumes, namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (Vigna mungo) were sprouted in a jute bag for 24 h. These were ground to form legume flour and were then used in the preparation of diamond cuts. These products were analyzed for moisture content, percentage expansion, pH, textural characteristics, oil content, peroxide value, total phenolic content, total antioxidant capacity, and sensory characteristics. The results showed that diamond cuts containing germinated lentils, green gram, and black gram containing to have higher total phenolic content (2.29 and 1.25 mg/100 g, respectively) and antioxidant activity (90%, 87%, and 84%, respectively) with improved moisture content. It was also observed that diamond cuts with germinated legumes exhibited significantly harder texture compared to their non‐germinated counterparts. Also, oil uptake was positively correlated to moisture loss is an important parameter in characterizing the physical properties of fried products. In terms of overall acceptability, all germinated fried snacks were liked significantly higher 7.4 than the snacks containing non‐germinated legumes. From the results of sensory evaluation, it is concluded that the incorporation of germinated legumes in diamond cuts would give acceptable color, flavor, and appearance. Therefore, diamond cuts supplemented with germinated legumes could improve the textural, sensory, and nutritional properties of the product.

자색당근 분말을 첨가한 국수의 품질특성

The purpose of this study was to investigate the antioxidant effects and quality characteristics of noodles made with the addition of black carrot powder at concentrations of 0%, 0.5%, 1.0%, 1.5%, and 2%. The water absorption ratio, volume expansion, and turbidity of the noodles increased with the addition of the black carrot powder. There was a significant increase in the hardness, chewiness, cohesiveness, and gumminess as the proportion of black carrot powder increased in the wet noodles. The L and b values of the cooked noodles decreased as more black carrot powder was added. The sensory evaluation results showed that the noodles with the 1% addition of black carrot powder received the highest preference in terms of overall acceptability, including color, taste, and flavor. The DPPH radical scavenging activity and total polyphenol content increased significantly as more black carrot powder was added to the cooked noodles. Thus, this study proved that black carrot is a good ingredient and can be used to enhance the characteristics of noodles as a functional health food.

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk.

The objective of this study was to investigate the effects of sun-dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p< .05) antioxidant activity of 54.53±0.15% was observed in 6% WMFP-added yogurt samples. Highest pH of 4.53 ± 0.08 was observed in control. Significantly highest (p< .05) acidity (1.12 ± 0.02%) was recorded in the yogurt with 6% WMFP-added yogurt samples on 28th day. Moreover, the addition of WMFP elevated the total soluble solids up to 20.05 ± 0.02 °Brix and water-holding capacity up to 55.06 ± 0.34% and lessened the syneresis value (22.92 ± 0.25) in 6% yogurt samples. 2% WMFP-added yogurt sample was given the highest sensory score in terms of overall acceptability by the panelists (8.00 ± 0.00). Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the market.

Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines

Lactic acid fermentation is an important process in terms of storing fruits and vegetables for a longer time and preserving their nutritional content. It is also important in terms of improving the taste and aroma of fruits and vegetables for consumer preference. In this study, the physicochemical, bioactive, and sensorial properties of pickles and brines, which are formed as a result of 18 days of lactic acid fermentation of cabbage, cauliflower, and broccoli vegetables, were investigated. The highest total phenolic content (TPC) and antioxidant activity (AA) were found in fresh (7198.27 ppm Gallic Acid Equivalent (GAE), 7179.33 ppm FeSO4•7H2O) and pickled broccoli (3600.10ppm GAE and 3253.03 ppm FeSO4•7H2O), respectively. The highest AA of brines was accounted from pickled broccoli as 303.44 ppm FeSO4•7H2O while cauliflower brine had the highest TPC (246.87 ppm GAE). Fresh broccoli its pickle and brine have exhibited the highest content of vitamin C (4878.4, 1739.4, and 247.3 ppm ascorbic acid, respectively). The results show that pickling has a protective effect on the bioactive contents of vegetables. Moreover, the study demonstrated that fermentation impacted the color of samples. According to the results of sensorial analysis, cabbage and cauliflower samples got the highest score among the pickles evaluated in terms of overall acceptability. In brines, the overall acceptability score did not change significantly (p&gt;0.05). Overall, the relationship between vegetables and fermentation can be said to be important for maintaining or enhancing the sensorial, nutritive properties of foods and also for the production of new products such as brine that may be beneficial for health.