Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste
- 作者：A. Jagannath ; jagann10@yahoo.com ; P.S. Raju ; A.S. Bawa
- 关键词：Lactic fermentation ; Controlled fermentation ; Ascorbic acid ; Amaranthus
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2012
- 期刊代码：121_00236438
- 类别：abs
- 出版时间：October, 2012
- 卷：48
- 期：2
- 页码：297-301
- 文件大小：388 K
摘要
Fruits and vegetables are very important sources of Vitamin C which meet the nutrient requirements of a healthy diet. However this vitamin is extremely vulnerable to atmospheric oxidation and no known preservation technique is capable of preserving the levels of ascorbic acid initially present in fruits and vegetables. In the present work various processing techniques typically applied for processing fresh produce, were studied for their effect on ascorbic acid contents in amaranthus paste. Chemical treatment of shredded amaranthus in a solution containing 0.5聽g/100聽ml potassium metabisulphite, 0.1聽g/100聽ml magnesium oxide & 0.1聽g/100聽ml sodium bicarbonate followed by steam blanching was able to retain the maximum amount (93%) of ascorbic acid. Lactic fermentation, used as an unconventional and novel approach, enabled retention of about 18聽卤聽1聽mg ascorbic acid/100聽g of amaranthus paste after 7 days. Traditionally lactic fermentation of vegetables is spontaneous and uncontrolled leading to unstable and inconsistent product. The present work used Leuconostoc mesenteroides and Lactobacillus plantarum in a two-step controlled fermentation to ensure immediate production of lactic acid stabilizing the ascorbic acid contents and retention of 6.8聽卤聽0.2聽log10聽cfu/g lactic cell numbers at the end of 7 days of fermentation.