DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY

GROUP MEMBERS: OMAIMA QANITA

MUNAZZA AHMED
SANA AMIN
CLASS: BS-1 {Sec C}
SUBJECT : ESSENTIALS OF
BIOCHEMISTRY
COURSE INCHARGE: MISS NIDA KASHIF
BIOCHEMIS
TRY
OF
BEET
SAUERKRA
UT
INTRODUCTION
• Sauerkraut is a fermented product made up of cabbages
with vast variety of vegetables and spices.
• Sauerkraut is thought to have originated in northern China.
• Lactic acid ferments the finely cut cabbage.
• It provides a sour taste to it.
• The vegetable we added in our sauerkraut is beet root
because of its beneficial effects on our body.
• Betacyanins in beet root provide anti-oxidant properties.
• Beetroot also enhances taste and flavor of sauerkraut.
METHO
D
• 75% cabbage is taken and mixed with other
25% additional flavorings for better results.
• Cabbage produces brine in sauerkraut.
• Since we are adding up beet root in the
sauerkraut, so we take beets and cabbage in
required proportions and sprinkle kosher salt
over it.
• Once the salt is added, simply massage with
clean hands for 10 minutes or until the cabbage
has reduced quite a bit in size and released
quite a bit of liquid at the base of the bowl.
• Pack into • Cabbage should have produced
sterilized jars enough liquid covering itself, if not,
and ensure brine solution can be added.
the liquid • Set it on the counter out of direct
extracted sunlight or in a cabinet for 1-14 days
from all that (or longer) to let it naturally ferment.
massaging
rises up and • Other seasonings can be added as per
covers the taste.
kraut for
optimum
fermentation.
 Leuconostoc mesenteroides
BIOCHEMIS • anaerobic bacteria
• Can tolerate fairly high concentrations of

TRY salt and sugar

• Produces CO2 replacing oxygen in the jar
• Produces acids, which rapidly lower the
• Lactic bacteria lives pH and inhibit the development of
on the leaves of spoilage microorganisms.
cabbage, which is • Removal of oxygen also preserves the
responsible for color of vegetables and stabilizes
fermentation of ascorbic acid.
sauerkraut
• Leuconostoc
mesenteroides
initiates the lactic acid
• The conditions within the jar become too acidic for the Leuconostoc
species bacteria and they die out.
• They are replaced with Lactobacillus bacteria which have better
tolerance for acidic conditions.
• Lactobacillus ferments the remaining sugars in the cabbage, using
anaerobic respiration.
• It produces more lactic acid & sauerkraut reaches a pH of about 3.
• These bacteria are inhibited by high salt concentrations and low
temperatures.
• At pH 3 the lactobacillus stops the fermentation process.
• Betalains; the bioactive compound of beetroot remains high in
concentration even after long term storage.
• Now, the sauerkraut can be stored until needed.
 MARKET
IMPORTANCE
• Used as preserved food in winters and is of great
demand in central and eastern European regions.
• Promotes rise in capita income, availability of greater
variety of fast foods and ease of consumption.
• It is available in liquid, solid forms and packed in
different sizes of jars and pouches.
• Its antioxidant and anti-inflammatory properties are
the cause to change or upgrade lifestyle.
HEALTH
BENEFITS
• Improves Digestion
• Boosts immune system
• Source of vitamin C, K, B & A.
• Reduces the risk of heart disease
• Helps in blood clotting
• Beneficial during pregnancy
• It has antioxidant properties.
REFERENCES
REFERENCES
• https://minimalistbaker.com/how-to-make-
sauerkraut/
• https://www.livestrong.com/article/374784-
what-are-the-health-benefits-of-sauerkraut/
• https://blogs.scientificamerican.com/lab-
rat/the-science-of-sauerkraut-bacterial-
fermentation-yum/
THANKyou