Influence of Cabbage Variety and Different Flavoring Agent on Chemical and Sensory Properties of Sauerkraut

Sauerkraut is a cabbage fermented product that is known as a functional food because of nutritional properties.The effect of cabbage variety(red and white) and different flavoring agent(lemon powder, vinegar, dill, mint and red pepper) on chemical(vitamin C content, nitrate content, nitrite content and thiocyanate content) and sensory(flavor, appearance and total acceptance) properties of sauerkraut were investigated in this study. The results showed that the red cabbage sauerkraut has higher vitamin C content than the white cabbage sauerkraut whereas nitrate, nitrite and thiocyanate content in red cabbage sauerkraut is lower than white cabbage sauerkraut(p<0.5%). White cabbage sauerkraut prepared with lemon powder (0.1%) and vinegar (2%) has the highest score of sensory properties and sauerkraut without any flavoring agent has the lowest score in this respect. Red cabbage sauerkraut prepared with dill(0.1%) and mint(0.1%) and red pepper(0.1%) and vinegar(2%) has the highest score from the view point of total acceptance, flavor and appearance.