Ramesh C. Ray, Smita H. Panda, P. S. Shivkumar

Lactic Acid Fermentation of Sweet Potato

Lactic acid fermentation

• Broschiertes Buch

Produktbeschreibung

Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, beta-carotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex®, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting beta-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of - amylase by L. plantarum has been investigated.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 224
• Erscheinungstermin: 6. Dezember 2010
• Englisch
• Abmessung: 220mm x 150mm x 14mm
• Gewicht: 314g
• ISBN-13: 9783843376570
• ISBN-10: 3843376573
• Artikelnr.: 32667868

Autorenporträt

R. C. Ray, S. Kar, M. R. SwainDr. R. C. Ray is presently working as Principal Scientist (Microbiology), Central Tuber Crops Research Institute(Reg. Cent.), Bhubaneswar, India. Dr. S. Kar is presently working as Brewing Executive in Sikkim Breweries Ltd. Sikkim, India.Dr. M. R. Swain is working as lecturer at C.E.T Bhubaneswar, India