Production of Fermented Vegetables for Kimchi Using Locally Sourced Ingredients
Norbertas Valiulis, Aivaras Anužis, Eglė Purvaneckaitė
Keywords: soy sauce, yellow peas, microbiological analysis, fermentation
Abstract:
The challenges posed by climate change highlight the need for more sustainable, localised food production and the application of innovative technologies. One potential solution is substituting widely imported raw materials with local alternatives. In Lithuania, yellow peas offer a promising alternative to soybeans for soy sauce production, as they are protein-rich, environmentally friendly, and logistically advantageous. Despite this potential, research has barely examined the microbiological and sensory properties of pea-based soy sauce alternatives. This study aimed to evaluate the microbiological and sensory characteristics of soy sauce produced from yellow peas. The research combined a literature review with microbiological testing, questionnaire surveys, sensory analysis, hedonic scaling, and scoring tests. Microbiological results revealed the presence of lactic acid bacteria and yeasts, a suitable pH level, and also indicated traces of pathogenic microorganisms. Sensory intensity analysis showed that traditional soy sauce had sharper colour, aroma, and viscosity than the pea-based alternative. However, consumers did not perceive these differences as significant, and the alternative was generally viewed favourably, particularly in its pasteurised form. Respondents emphasised taste and aroma as the most important intrinsic product characteristics, while packaging information was regarded as the most important extrinsic attribute. Nonetheless, many participants expressed doubts about choosing the pea-based product over traditional soy sauce, and limitations in the sensory evaluation—namely, that evaluators could not directly taste the product—suggest that further testing is required. In conclusion, developing a high-quality pea-based soy sauce requires controlled laboratory conditions, extended fermentation periods, and ongoing microbiological monitoring. While initial consumer responses indicate potential acceptance, improvements in sensory attributes and repeated testing are necessary to establish the viability of this sustainable alternative.
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