Lactic Acid Fermentation of Sweet Potato : Lactic acid fermentation

Language: English

Published by LAP LAMBERT Academic Publishing, 2010

3843376573 / 9783843376570

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nach der Bestellung gedruckt Neuware - Printed after ordering - 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. …

Seller Inventory # 9783843376570

Title
Lactic Acid Fermentation of Sweet Potato : Lactic acid fermentation
Author
Smita H. Panda
Publisher
LAP LAMBERT Academic Publishing
Publication year
2010
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3843376573
ISBN 13
9783843376570
Item weight
352 grams
Dimensions
220x150x15 mm

AHA-BUCH GmbH

Einbeck, Germany

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