肠系膜白僵菌和酿酒酵母发酵对甘薯面粉糊化特性的影响

Q3 Multidisciplinary
N. Yuliana, S. Nurdjanah, Arifia Zulaika Andaningrum, F. Flores
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引用次数: 0

摘要

发酵对面粉糊化特性的修饰作用增强了面粉作为功能性原料在产品开发中的潜力。因此,红薯(SP)的发酵可以改变其糊化特性,从而增强其在新食品开发中的应用。本试验旨在研究发酵剂培养和发酵时间对SP粉糊化形态和直链淀粉含量的影响。发酵剂为肠系膜白色酵母、酿酒酵母,并将肠系膜白色酵母和酿酒酵母配对培养,发酵时间分别为24、48、72、结果表明,发酵剂的变化对SP的部分糊化特性和直链淀粉含量有显著影响(p < 0.01)。以肠系膜Leuconostoc mesenteroides和酿酒酵母Saccharomyces cerevisiae配对培养发酵的样品,其黏度峰值为1204个Brabender units (BU)。基于这些结果,发酵SP面粉具有应用于需要增稠特性的产品的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Leuconostoc mesenteroides and Saccharomyces cerevisiae Fermentation on the Pasting Properties of Sweet Potato (Ipomoea batatas) Flour
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.
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来源期刊
Philippine Journal of Science
Philippine Journal of Science Multidisciplinary-Multidisciplinary
CiteScore
1.20
自引率
0.00%
发文量
55
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