Effect of Packaging Materials and Storage Conditions on Bio chemical and Microbial profile of Mung BeanWarrian(Indigenous Fermented Food)

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

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EFFECT OF PACKAGING MATERIALS AND STORAGE CONDITIONS ON SUNFLOWER OIL QUALITY

Journal of Food Lipids ◽

10.1111/j.1745-4522.2005.00019.x ◽

2005 ◽

Vol 12 (3) ◽

pp. 222-231 ◽

Cited By ~ 8

Author(s):

M. KUCUK ◽

C. CANER

Keyword(s):

Sunflower Oil ◽

Oil Quality ◽

Storage Conditions ◽

Packaging Materials ◽

And Storage

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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Fermentation ◽

10.3390/fermentation6040106 ◽

2020 ◽

Vol 6 (4) ◽

pp. 106

Author(s):

Ranjana Sharma ◽

Prakrati Garg ◽

Pradeep Kumar ◽

Shashi Kant Bhatia ◽

Saurabh Kulshrestha

Keyword(s):

Storage Conditions ◽

Fermented Food ◽

Biochemical Changes ◽

Fermented Foods ◽

Probiotic Properties ◽

Biochemical Compounds ◽

Unique Approach ◽

Biochemical Quality ◽

Metabolic Activities ◽

And Storage

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

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