ผลิตภัณฑ์อาหาร เครื่องดื่ม อาหารสัตว์
บทความ
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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels
2023
7
International Journal of Gastronomy and Food Science Vol. 31, 2023, 100647
A new product made from orange peels discarded from juice making has been characterized during the present study. In order to reduce its bitterness, orange peel was fermented during 10 days in two different sugary brines (2% or 5% NaCl content) using a Lactiplantibacillus plantarum strain. The lactic acid fermentation process was characterized by determining pH, sucrose, and the organic acids content. The original peel and the final products were characterized by instrumental texture and color determination, and total flavonoids content......