Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product
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- 作者：Chen Fenga ; b ; 1 ; Shuang Jina ; d ; 1 ; Meng Luoa ; b ; Wei Wanga ; b ; Xin-xin Xiaa ; b ; Yuan-gang Zua ; Lei-peng Lic ; LLP2010909@163.com" class="auth_mail" title="E-mail the corresponding author ; Yu-jie Fua ; b ; yujie_fu@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Alginate (PubChem CID ; 91666324) ; CaCl2 (PubChem CID ; 5284359) ; Agarose (PubChem CID ; 11966311) ; Thrombin (PubChem CID ; 90470996) ; Carrageenan (PubChem CID ; 11966249) ; Poval (PubChem CID ; 11199) ; Agar (PubChem CID ; 71571511) ; Disodium hydrogen phosphate (PubChem CID ; 24203) ; Monosodium phosphate (PubChem CID ; 23672064) ; Water (PubChem CID ; 962)
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：31
- 期：Complete
- 页码：160-169
- 全文大小：1608 K
文摘
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Pigeon pea was used for the preparation of natto-pigeon pea with immobilized Bacillus natto, compared with preparation of natto-soybean.
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The fibrinolytic activity of natto-pigeon pea reached 1895.05 ± 0.24 IU/g, which was higher than that of natto-soybean (1355.37 ± 0.28 IU/g).
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The natto-pigeon pea possessed significantly higher sensory scores than that of natto-soybean on flintiness, brightness, flavor, solubleness, chewiness and off-odor, and no obvious differences in overall color homogenicity, stringiness, adhesiveness, color intensity and grainy.
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The method could be potentially applied in the agricultural industry.