Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato 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. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.
| Published in | Journal of Food and Nutrition Sciences (Volume 1, Issue 1) |
| DOI | 10.11648/j.jfns.20130101.13 |
| Page(s) | 13-17 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2013. Published by Science Publishing Group |
Lactic Acid, Fermentation, Sensory, Orange Fleshed Potato
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APA Style
Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Malinga Joyce Barasa. (2013). Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato. Journal of Food and Nutrition Sciences, 1(1), 13-17. https://doi.org/10.11648/j.jfns.20130101.13
ACS Style
Benard O. Oloo; Shitandi Anakalo; Mahungu Symon; Malinga Joyce Barasa. Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato. J. Food Nutr. Sci. 2013, 1(1), 13-17. doi: 10.11648/j.jfns.20130101.13
AMA Style
Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Malinga Joyce Barasa. Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato. J Food Nutr Sci. 2013;1(1):13-17. doi: 10.11648/j.jfns.20130101.13
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Download@article{10.11648/j.jfns.20130101.13,
author = {Benard O. Oloo and Shitandi Anakalo and Mahungu Symon and Malinga Joyce Barasa},
title = {Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato},
journal = {Journal of Food and Nutrition Sciences},
volume = {1},
number = {1},
pages = {13-17},
doi = {10.11648/j.jfns.20130101.13},
url = {https://doi.org/10.11648/j.jfns.20130101.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130101.13},
abstract = {Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato 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. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.},
year = {2013}
}
TY - JOUR T1 - Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato AU - Benard O. Oloo AU - Shitandi Anakalo AU - Mahungu Symon AU - Malinga Joyce Barasa Y1 - 2013/06/20 PY - 2013 N1 - https://doi.org/10.11648/j.jfns.20130101.13 DO - 10.11648/j.jfns.20130101.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 13 EP - 17 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20130101.13 AB - Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato 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. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries. VL - 1 IS - 1 ER -
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