Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice

Abstract In the production of fermented cabbage, cell juice cabbage is released, which highly saturated in biologically active compounds, but considered as a by-product. The aim this study was to evaluate quality parameters dehydrated using maltodextrin coating agent at various concentrations. experiment, used — spray dried on horizontal spray-dryer and maltodextrin, different concentrations (0; 5; 10%). Physical (water activity, solubility, salt content, moisture), chemical (total phenolic concentration, antiradical organic titratable acid concentration) microbiological plate count lactic bacteria) analyses were carried out. major acids identified oxalic, quinic, lactic, acetic acid. Total phenol concentration influenced by with higher values samples no agent. total viability microorganisms bacteria (8.9·10 3 – 4.2·10 4 colony forming units (CFU)·g −1 ) did not reach probiotic potential according FAO WHO. Salt ranged from 8.9% 14.3%, moisture content 5.3 % 7.03%, solubility water 81.74% 82.8%. Horizontal drying proved be suitable solution obtain an innovative product juice.