Effect of Leuconostoc mesenteroides and Saccharomyces cerevisiae Fermentation on the Pasting Properties of Sweet Potato (Ipomoea batatas) Flour

Abstract

The modification effect of fermentation on the pasting properties of flours enhances their potential as functional ingredients in product development. As such, the fermentation of sweet potato (SP) may alter its pasting properties and thus enhance its application for new food product development. The aim of this study was to determine the effect of starter culture and fermentation time variations on the pasting profile and amylose content of SP flour. The starters used were Leuconostoc mesenteroides, Saccharomyces cerevisiae, and a paired culture of Leuconostoc mesenteroides and Saccharomyces cerevisiae with a fermentation time of 24, 48, 72, and 96 h. Results obtained showed that fermentation starter variation had a significant effect (p < 0.01) on some pasting properties and amylose content of the SP. The highest peak viscosity of 1204 Brabender units (BU) was obtained from samples fermented with the paired culture of Leuconostoc mesenteroides and Saccharomyces cerevisiae. Based on these results, fermented SP flour possesses the potential to be applied to products that require a thickening property.