Sauerkraut Experiment

Investigation was carried out to assess the effect of salt concentration on quality of sauerkraut prepared from mature cabbage head. Cabbage sample were chopped in small pieces and mixed with different salt concentrations ie., 2.0, 2.5, 3.0, 3.5 and 4.0 % and allowed to ferment for preparation of sauerkraut at ambient condition. Acidity of sauerkraut increased with increase in fermentation period and it reached maximum on 21 days after fermentation and thereafter it decreased in all the salt treated samples except with 2% salt concentration where maximum acidity was recorded on 28 days. The sample with 2.5% salt treatment obtained desirable acidity of around 2.0% on 21 days of fermentation. Further, sauerkraut with 2.5% salt possessed …show more content…
7day 14 day 21 day 28 day
T1 (2%) 13.34 14.60 26.60 18.43
T2 (2.5%) 20.89 23.00 36.57 28.41
T3 (3%) 15.73 16.60 34.42 22.27
T4 (3.5%) 14.15 17.66 20.68 17.53
T5 (4%) 16.40 16.00 25.08 17.28
SE.m 0.020 0.023 0.592 0.040
CD 1% 0.063 0.073 1.865 0.127

Table 4: Effect of salt concentration on sensory qualities of Sauerkraut
Salt % Colour Texture Odour Acceptability 7day 14 day 21 day 28 day 7day 14 day 21 day 28 day 7day 14 day 21 day 28 day 7day 14 day 21 day 28 day T1 (2%) 8.33 7.67 6.00 6.00 7.33 6.67 6.33 5.67 8.33 7.00 6.67 6.33 8.67 8.33 7.50 6.83
T2 (2.5%) 8.67 7.00 7.33 7.00 7.67 7.33 6.67 6.00 8.67 8.33 7.50 7.17 9.00 8.50 8.17 7.17 T3 (3%) 8.33 7.17 5.50 5.33 6.33 5.67 5.33 5.50 8.00 7.00 6.83 5.83 8.00 7.67 7.00 6.17
T4 (3.5%) 7.67 6.83 5.33 5.33 6.00 5.33 5.00 5.00 8.50 7.17 5.50 5.00 7.67 7.50 6.67 6.00 T5 (4%) 7.00 6.33 5.00 4.00 5.67 5.17 4.83 4.67 8.00 6.83 5.00 4.50 7.67 7.33 6.50 6.17
SE.m 0.377 0.320 0.432 0.283 0.320 0.294 0.267 0.374 0.353 0.438 0.291 0.213 0.306 0.340 0.245 0.194
CD 1% NS NS NS 0.891 1.007 0.928 0.840 NS NS NS 0.916 0.673 NS NS 0.772 0.612
Score List: 1.00 – 4.5= Poor, 4.5 – 6.5=Fair, 6.50 – 8.00= Good, 8.00 – 10.00 = Excellent, NS=Non