Premium
LACTIC ACID FERMENTATION OF OUTER CELERY PETIOLES
Author(s) -
BATES R. P.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00961.x
Subject(s) - fermentation , flavor , sugar , lactic acid , food science , sucrose , chemistry , ingredient , lactic acid fermentation , sodium , biology , bacteria , organic chemistry , genetics
SUMMARY— Efforts to effectively utilize the sound but traditionally discarded outer celery petioles have been undertaken employing a sauerkraut‐type fermentation. The natural microflora produced a predominantly homofermentative lactic acid fermentation, resulting in acid levels of 0.7 to 1.2% (pH 3.9–3.5). Various sodium chloride and sucrose levels were employed; best flavor development was obtained with 2.25% salt and 2.0% sugar added. Acid development and organo‐leptic quality of slices were similar for outer petioles and inner stalks. Canned, heat‐processed sourcelery slices retained acceptable flavor and characteristic celery crispness for at least 18 months. An analogous fermentation of celery juice from outer petioles (2.25% salt and 2.0% sugar added) produced a pleasing, tart beverage (1.2% lactic acid, pH 3.5), well suited as a packing fluid and as an ingredient in vegetable juice blends.