Physicochemical Properties of Carrot Juice Containing Phellinus linteus Extract and Beet Extract Fermented by Leuconostoc mesenteroides SM
상황버섯 추출물과 비트 즙을 첨가한 당근주스 젖산발효 음료의 물리화학적 성질

Min-Jung Son, Se-Jin Son, Sam-Pin Lee
2008 Journal of the Korean Society of Food Science and Nutrition  
The physicochemical properties of carrot beverage fermented by Leuconstoc mesenteroides SM isolated from carrot juice were dependent upon the sucrose concentration and beet extract content. The addition of beet extract increased the consistency index and bioconversion of sucrose in the carrot juice fortified with Phellinus linteus extract, showing the highest consistency value at 2% beet extract. The polyphenol content and antioxidant effect of fermented carrot beverage were increased as the
more » ... tent of beet extract increased. Particularly, the consistency of fermented carrot beverage was greatly increased by the cold storage for 120 hr. After the cold storage for 2 weeks, fermented carrot beverage fortified beet extract showed the red-purple color with higher color value (a) and the viable cell counts of 10 9 CFU/mL.
doi:10.3746/jkfn.2008.37.6.798 fatcat:7jpuhujganeunmmlv6irca4dye