Raw materials carbohydrate correction effect on sauerkraut organoleptic parameters

The aim of research is to study the effect of added carbohydrate components on the organoleptic characteristics of sauerkraut of the Parus variety. The object of the study is white cabbage of medium late ripening of the Parus variety, harvest of 2020, grown in the experimental field of the Federal Scientific Center of Vegetable Growing (Moscow Region, Odintsovo District, VNIISSOK). The organoleptic assessment of sauerkraut was carried out in accordance with GOST 34220-2017 “Salted and pickled vegetables. General technical conditions "and GOST 8756.1-2017 "By-products of fruits, vegetables and mushrooms. Methods for determining organoleptic characteristics, mass fraction of constituent parts, net mass or volume" to 0; 3; 4; 7; eight; ten; 21 and 30 days of fermentation. To reduce the statistical error, each experiment was carried out in triplicate with rejection of statistically unreliable data. The influence of carbohydrate adjustment of raw materials on the appearance, taste and smell of sauerkraut was investigated. It was found that the correction of the carbohydrate composition of cabbage has a positive effect on the organoleptic characteristics of the finished product. A higher rating was given to cabbage, fermented using a consortium of lactic acid microorganisms and with carbohydrate adjustment of raw materials. It is concluded that it is advisable to use a consortium of lactic acid microorganisms (L. brevis + L. plantarum) for the process of directed (controlled) fermentation with carbohydrate correction of raw materials. This approach makes it possible to obtain a safe product with the stabilization of high organoleptic characteristics (within the determination error). Carbohydrate adjustment of the feedstock can become one of the technological stages in the creation of a technology for controlled stepwise fermentation of plant materials in order to ensure guaranteed quality indicators of the final product.