کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401422 1330882 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Investigation of fermentation conditions for teff (Eragrostis tef) malt-wort by Lactobacillus amylolyticus
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Investigation of fermentation conditions for teff (Eragrostis tef) malt-wort by Lactobacillus amylolyticus
چکیده انگلیسی


- We studied the influences of fermentation parameters on quality attributes of lactic acid fermented teff malt beverage.
- Fermentation conditions for teff malt-wort were optimized using RSM.
- We assessed the sensory qualities of the beverage.

Teff is nutritious and gluten-free low risk cereal with the potential as an alternative raw material for gluten-free foods and beverages. The aim of the research was to investigate optimal fermentation conditions for teff malt-wort to be fermented by Lactobacillus amylolyticus. The experimental design and statistical analysis were performed using Design Expert statistical software. High lactic acid formation was observed between 42 and 48 °C. An increase and a decrease in temperature beyond the stated range caused a decrease in the formation of lactic acid. Temperature was the dominant factor influencing the three response variables viz. lactic acid to sugar ratio, lactic acid, and pH. However, the main factor influencing extract was time followed by cell concentration. The optimum conditions of the parameters such as temperature, initial pH, initial cell concentration, and fermentation time were 42 °C, 5.4, 1.86 × 105 cells/ml, and 52 h, respectively. With this set of condition, a beverage with pH 3.5, lactic acid concentration 9.5 g/L, and lactic acid to sugar ratio 0.26 was predicted to be produced. The validation experimental runs demonstrated a good agreement between the experimental and predicted values. The sensory evaluation of the product also shows that it was accepted by the assessors.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 61, Issue 1, April 2015, Pages 164-171
نویسندگان
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