Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology

Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It mostly consumed in fresh form, as jam or fermented product. This current work aimed optimize the spontaneous fermentation conditions kohlrabi order improve product functionality diversity. For this purpose, Box Behnken design was employed evaluate effects boiling time (0–8 min.), vinegar ratio (0–50%), salt content (2–8%) on chemical microbiological properties kohlrabi. Some analyses, including total phenolic content, antioxidant capacity, acidity, pH, counts yeast molds, mesophilic lactic acid bacteria, were determined. The capacity samples changed between 11.91 75.75 µmol Trolox/100 g, respectively. Both ANOVA results (p < 0.05) PCA model (R2 = 0.99; Q2 0.72) confirmed that important factor affecting process. optimal parameters for determined be 44.12% 2.07% concentrations without step by response surface methodology.