Ocena wybranych właściwości zalewy solankowej i soku z kiszonych ogórków

Abstract

In recent years, there has been a growing interest in functional foods and traditional foods. Consumers are looking for products containing ingredients that bring health benefits. The aim of the study was to evaluate selected properties of brine marinade and pickled cucumber juices. The analyses of vitamin C, sodium chloride, pH, acidity and observations of microorganisms were performed. All the juices tested were characterized by similar parameters. It was revealed that both brine marinade and pickled cucumber juice had high sodium chloride content. Only brine marinade was characterized by a significant difference in ascorbic acid content in comparison with pickled cucumber juices. It was shown that both pickled cucumber juice and brine marinade had health-improving properties. Vitamin C, lactic acid bacteria and its matabolite such as lactic acid have positive effect on human body. People with kidney problems or high blood pressure should limit the consumption of this type of drink because of its high salt content. (original abstract)