scholarly journals Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

2007 ◽  
Vol 50 (6) ◽  
pp. 1073-1081 ◽  
Author(s):  
Maria Janete Angeloni Marcon ◽  
Gisele Cristina Netto Vieira ◽  
Karina Nunes de Simas ◽  
Karina Santos ◽  
Manoela Alano Vieira ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cassava Starch ◽  
Fermentation Time ◽  
Expansion Capacity ◽  
Starch Production

The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.

Effect of Fermentation Time on the Physicochemical Properties of Palm Oil

2016 ◽  
Vol 11 (4) ◽  
pp. 14
Author(s):  
CHIDIEBERE UCHE ◽  
E.O. EKUMANKAMA ◽  
ADAKU OGBA PROMISE ◽  
KELECHI UCHE ◽  
◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Fermentation Time

scholarly journals Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi

2019 ◽  
Vol 4 (1) ◽  
pp. 15-18
Author(s):  
Kinanti Ayu Puji Lestari ◽  
Surahmaida . ◽  
Rizky Darmawan ◽  
Lailatus Sa’diyah
Keyword(s):  
Physicochemical Properties ◽  
Metabolic Process ◽  
Fermentation Time ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee

scholarly journals Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 12-18
Author(s):  
A. I. Chirsanova ◽  
A. V. Boistean ◽  
N. Chiseliță ◽  
R. Siminiuc
Keyword(s):  
Physicochemical Properties ◽  
Glycemic Index ◽  
Control Sample ◽  
Titratable Acidity ◽  
Laboratory Method ◽  
Beta Glucan ◽  
Food Category ◽  
Fermentation Time ◽  
Beta Glucans ◽  
Low Glycemic Index

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

Evaluation of the waste from cassava starch production as a substrate for ethanol fermentation by Saccharomyces cerevisiae

2010 ◽  
Vol 61 (3) ◽  
pp. 431-436 ◽  
Author(s):  
Ancharida Akaracharanya ◽  
Jutarat Kesornsit ◽  
Natchanun Leepipatpiboon ◽  
Teerapatr Srinorakutara ◽  
Vichien Kitpreechavanich ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Cassava Starch ◽  
Starch Production

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

2021 ◽  
Author(s):  
Chun Li ◽  
xiaoqian chen ◽  
Jin Zhao ◽  
ZIXAUN GU ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Property ◽  
Physicochemical Properties ◽  
Lactobacillus Species ◽  
Fermentation Time ◽  
Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

Effect of fermentation time on physicochemical properties of starch extracted from cassava root

2020 ◽  
Vol 33 ◽  
pp. 100485 ◽  
Author(s):  
Samson A. Oyeyinka ◽  
Abiodun A. Adeloye ◽  
Omotayo O. Olaomo ◽  
Eugénie Kayitesi
Keyword(s):  
Physicochemical Properties ◽  
Fermentation Time ◽  
Cassava Root

scholarly journals Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

2019 ◽  
Vol 56 (9) ◽  
pp. 3969-3979
Author(s):  
Fernanda Corrêa Leal Penido ◽  
Carmen de Oliveira Goulart ◽  
Yara Cristina Fidelis Galvão ◽  
Carolina Vasconcelos Teixeira ◽  
Roseane Batitucci Passos de Oliveira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starter Cultures ◽  
Starch Production

scholarly journals Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid

2020 ◽  
pp. 2000094
Author(s):  
Fuqi Wu ◽  
Zeguang Zhou ◽  
Manling Liang ◽  
Lei Zhong ◽  
Fengwei Xie
Keyword(s):  
Acetic Acid ◽  
Physicochemical Properties ◽  
Cassava Starch ◽  
Starch Films
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