Page 127 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 127
https://doi.org/10.26493/978-961-293-015-8.125-131
Sauerkraut and sour turnip consumption
habits in Slovenia
Martina Nagode, Katja Bezek
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Isola, Slovenia
martina.nagode@hotmail.com; katja.bezek@fvz.upr.si
Abstract
Introduction: Fermentation is one of the earliest methods of food
preservation. Along with the extended shelf life of foods, the
fermentation process provides also higher safety and better organoleptic
properties of the products. The fermentation can be carried out by the
naturally occurring microbial community or by the addition of the
so-called starter cultures. The metabolic activity of microorganisms
significantly affects the bioavailability and concentration of bioactive
compounds in the product. However, the viability and number of
beneficial living microorganisms depend on many factors, such as
storage and processing conditions of the foods. Methods: In order
to obtain the data on the knowledge and eating habits of sauerkraut
and sour turnip among Slovene people, an online questionnaire was
prepared. The obtained data were analysed using IBM SPSS Statistics
26 and Microsoft Excel. Results: In the present questionnaire-based
survey 175 individuals were included (24 M; 151 W). The majority of the
participants showed great knowledge about fermented foods and their
health benefits. Moreover, half of participants prepare fermented foods
at home. In the last month the vast majority consumed cooked (n =
152) or raw (n = 121) sauerkraut, while the lower proportions consumed
cooked (n = 54) or raw turnip (n = 95). Only a few (n = 14) did not
consume any. Among consumers on average 204 g of cooked and 179 g
of raw sauerkraut and 188 g of cooked and 136 g of raw sour turnip was
consumed in the last month. Discussion and conclusion: By regular and
adequate consumption of sauerkraut and sour turnip, both raw and
heat-treated, a beneficial effect on the immune and digestive system and
the general health of the working-age population could be achieved.
However, live probiotic microorganisms can positively affect human
health only when consumed in sufficient concentration, which is at least
108 to 1010 CFU per day. The last could be achieved by a daily intake of
Sauerkraut and sour turnip consumption
habits in Slovenia
Martina Nagode, Katja Bezek
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Isola, Slovenia
martina.nagode@hotmail.com; katja.bezek@fvz.upr.si
Abstract
Introduction: Fermentation is one of the earliest methods of food
preservation. Along with the extended shelf life of foods, the
fermentation process provides also higher safety and better organoleptic
properties of the products. The fermentation can be carried out by the
naturally occurring microbial community or by the addition of the
so-called starter cultures. The metabolic activity of microorganisms
significantly affects the bioavailability and concentration of bioactive
compounds in the product. However, the viability and number of
beneficial living microorganisms depend on many factors, such as
storage and processing conditions of the foods. Methods: In order
to obtain the data on the knowledge and eating habits of sauerkraut
and sour turnip among Slovene people, an online questionnaire was
prepared. The obtained data were analysed using IBM SPSS Statistics
26 and Microsoft Excel. Results: In the present questionnaire-based
survey 175 individuals were included (24 M; 151 W). The majority of the
participants showed great knowledge about fermented foods and their
health benefits. Moreover, half of participants prepare fermented foods
at home. In the last month the vast majority consumed cooked (n =
152) or raw (n = 121) sauerkraut, while the lower proportions consumed
cooked (n = 54) or raw turnip (n = 95). Only a few (n = 14) did not
consume any. Among consumers on average 204 g of cooked and 179 g
of raw sauerkraut and 188 g of cooked and 136 g of raw sour turnip was
consumed in the last month. Discussion and conclusion: By regular and
adequate consumption of sauerkraut and sour turnip, both raw and
heat-treated, a beneficial effect on the immune and digestive system and
the general health of the working-age population could be achieved.
However, live probiotic microorganisms can positively affect human
health only when consumed in sufficient concentration, which is at least
108 to 1010 CFU per day. The last could be achieved by a daily intake of
