scholarly journals Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato

2013 ◽  
Vol 1 (1) ◽  
pp. 13 ◽  
Author(s):  
Benard O. Oloo
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Lactic Acid Fermentation ◽  
Sensory Profile ◽  
Acid Fermentation ◽  
Orange Fleshed Sweet Potato

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

Lactic acid fermentation of anthocyanin-rich sweet potato (Ipomoea batatasL.) into lacto-juice

2009 ◽  
Vol 44 (2) ◽  
pp. 288-296 ◽  
Author(s):  
Smita H. Panda ◽  
Samir K. Naskar ◽  
Paramasivan Sethuraman Sivakumar ◽  
Ramesh C. Ray
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

LACTIC ACID FERMENTATION OF SWEET POTATO (IPOMOEA BATATAS L.) INTO PICKLES

2007 ◽  
Vol 31 (1) ◽  
pp. 83-101 ◽  
Author(s):  
SMITA H. PANDA ◽  
MOUSUMI PARMANICK ◽  
RAMESH C. RAY
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

scholarly journals Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour

2014 ◽  
Vol 8 (1) ◽  
pp. 1-8 ◽  
Author(s):  
NETI YULIANA ◽  
◽  
SITI NURDJANAH ◽  
RIBUT SUGIHARTO ◽  
DEARY AMETHY
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Lactic Acid Fermentation ◽  
Potato Flour ◽  
Acid Fermentation ◽  
Physico Chemical ◽  
Sweet Potato Flour

Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

2005 ◽  
Vol 85 (9) ◽  
pp. 1558-1563 ◽  
Author(s):  
Alummoottil N Jyothi ◽  
Barnabas Wilson ◽  
Subramoney N Moorthy ◽  
Mathew George
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Sweet Potato ◽  
Lactic Acid Fermentation ◽  
Potato Tubers ◽  
Acid Fermentation

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation
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