Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Panda, Smita H.; Parmanick, Mousumi; Ray, Ramesh C.

doi:10.1111/j.1745-4549.2007.00110.x

Cited by 60 publications

(45 citation statements)

References 31 publications

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“…In a different study, van Jaarsveld, Marais, Harmse, Nestel, and Rodriguez-Amaya (2006) reported losses of close to 20%. (Panda, Parmanick, & Ray, 2007) observed about 22.2% losses in a selected Indian OFSP after blanching for 15mins at 100ºC. However, they reported a less than significant change in β-carotene in the varieties processed by fermentation.…”

Section: Introductionmentioning

confidence: 95%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2ºC for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical (pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m 2 ), β-carotene (mg/kg roots)) and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m 2 , 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

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Section: Introductionmentioning

confidence: 95%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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“…Several groups have reported the fermentation of pickled sweet potatoes without inoculation with a mixed culture (Panda et al 2007;Panda et al 2009;Sivakumar et al 2010;Yuliana and Nurdjanah 2009;and Yuliana et al 2010). So far there is no report mentioning the effect of inoculation with bacterial cultures commonly used for pickle processing, such as Leuconostoc mesenteroides and Lactobacillus plantarum, on the characteristics of pickled sweet potatoes.…”

Section: Methodsmentioning

confidence: 99%

“…The carotenoid content of orange-fleshed sweet potatoes has been reported around 18 mg/100 g fresh weight (Panda et al 2007). This potential character of orangefleshed sweet potatoes should be responded by many food manufacturers to produce a healthy food.…”

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confidence: 99%

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

2013

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“…Microbial strains that produce pectinase enzyme are thus required for cassava tissue disintegration. Good pH reduction (a fast lowering of the pH) is important to accelerate fermentation process as well as reduce the levels of contaminating microorganisms which can compete with the starters for nutrients (Holzapfel, 2002) and also a critical factor in developing flavour and aroma of foods (Montet, Loiseau, & Zakhia-Rozis, 2006;Panda, Parmanick, & Ray, 2007). Acidification in growth medium as monitored showed decrease in values with increase in incubation time, ranging from a starting pH of 6.50 to 3.58 after 72 hours incubation.…”

Section: Ijfs April 2016 Volume 5 Pages 61-72mentioning

confidence: 99%

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Oyinlola¹,

Onilude²,

Garuba

2016

IJFS

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Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi. Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98) isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0%) in both fermentations. All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours. Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.

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Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Cited by 60 publications

References 31 publications

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

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