植物乳杆菌改性紫水山药粉的功能特性

IF 0.8 Q3 MULTIDISCIPLINARY SCIENCES
U. Ulyarti, Ade Yulia, N. Nazarudin, Y. G. Armando, Lela Erawaty
{"title":"植物乳杆菌改性紫水山药粉的功能特性","authors":"U. Ulyarti, Ade Yulia, N. Nazarudin, Y. G. Armando, Lela Erawaty","doi":"10.7454/MSS.V25I1.1169","DOIUrl":null,"url":null,"abstract":"Purple water yam flour modified by Lactobacillus plantarum fermentation may be used as an ingredient in flour-based functional food. The purpose of this research is to determine the effect of fermentation time on the functional properties of purple water yam flour modified using L. plantarum. This research used a randomized block design with six treatments: without fermentation (control) and 12, 24, 36, 48, and 60 h of fermentation. Results showed that lactic acid bacteria initially grow well with increasing viability over 48 h of fermentation. Growth and viability rates began to decrease as the organisms entered the declining or dying phase. Statistical analysis showed that fermentation time affects the solubility at 75 °C, chromatic color values L* and b*, and antioxidant activity of flour. Fermentation for 36 h produced the best modified purple water yam flour with an antioxidant activity of 69.82%, bulk density of 0.817 g/mL, water absorption capacity of 3.31 g/g, oil absorption capacity of 1.20 g/g, solubility of 0.45%, L* of 80.33, a* of 16.33, and b* of −5.33. The results indicate that purple water yam flour modified by L. plantarum fermentation for 36 h could be developed as a functional food ingredient.","PeriodicalId":18042,"journal":{"name":"Makara Journal of Science","volume":"8 1","pages":"1"},"PeriodicalIF":0.8000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum\",\"authors\":\"U. Ulyarti, Ade Yulia, N. Nazarudin, Y. G. Armando, Lela Erawaty\",\"doi\":\"10.7454/MSS.V25I1.1169\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Purple water yam flour modified by Lactobacillus plantarum fermentation may be used as an ingredient in flour-based functional food. The purpose of this research is to determine the effect of fermentation time on the functional properties of purple water yam flour modified using L. plantarum. This research used a randomized block design with six treatments: without fermentation (control) and 12, 24, 36, 48, and 60 h of fermentation. Results showed that lactic acid bacteria initially grow well with increasing viability over 48 h of fermentation. Growth and viability rates began to decrease as the organisms entered the declining or dying phase. Statistical analysis showed that fermentation time affects the solubility at 75 °C, chromatic color values L* and b*, and antioxidant activity of flour. Fermentation for 36 h produced the best modified purple water yam flour with an antioxidant activity of 69.82%, bulk density of 0.817 g/mL, water absorption capacity of 3.31 g/g, oil absorption capacity of 1.20 g/g, solubility of 0.45%, L* of 80.33, a* of 16.33, and b* of −5.33. The results indicate that purple water yam flour modified by L. plantarum fermentation for 36 h could be developed as a functional food ingredient.\",\"PeriodicalId\":18042,\"journal\":{\"name\":\"Makara Journal of Science\",\"volume\":\"8 1\",\"pages\":\"1\"},\"PeriodicalIF\":0.8000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Makara Journal of Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7454/MSS.V25I1.1169\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Makara Journal of Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7454/MSS.V25I1.1169","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
引用次数: 4

摘要

植物乳杆菌发酵改性紫水山药粉可作为面粉类功能性食品的原料。研究了发酵时间对植物乳杆菌改性紫山药粉功能特性的影响。本研究采用随机区组设计,共有6个处理:不发酵(对照)和发酵12、24、36、48和60 h。结果表明,发酵48 h后,乳酸菌在发酵初期生长良好,活力逐渐提高。随着生物进入衰亡期,生长和生存率开始下降。统计分析表明,发酵时间影响75℃下面粉的溶解度、颜色值L*和b*以及抗氧化活性。发酵36 h得到的紫山药改性粉抗氧化活性为69.82%,容重为0.817 g/mL,吸水量为3.31 g/g,吸油量为1.20 g/g,溶解度为0.45%,L*为80.33,a*为16.33,b*为- 5.33。结果表明,经植物乳杆菌发酵36 h改性紫山药粉可开发为功能性食品原料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum
Purple water yam flour modified by Lactobacillus plantarum fermentation may be used as an ingredient in flour-based functional food. The purpose of this research is to determine the effect of fermentation time on the functional properties of purple water yam flour modified using L. plantarum. This research used a randomized block design with six treatments: without fermentation (control) and 12, 24, 36, 48, and 60 h of fermentation. Results showed that lactic acid bacteria initially grow well with increasing viability over 48 h of fermentation. Growth and viability rates began to decrease as the organisms entered the declining or dying phase. Statistical analysis showed that fermentation time affects the solubility at 75 °C, chromatic color values L* and b*, and antioxidant activity of flour. Fermentation for 36 h produced the best modified purple water yam flour with an antioxidant activity of 69.82%, bulk density of 0.817 g/mL, water absorption capacity of 3.31 g/g, oil absorption capacity of 1.20 g/g, solubility of 0.45%, L* of 80.33, a* of 16.33, and b* of −5.33. The results indicate that purple water yam flour modified by L. plantarum fermentation for 36 h could be developed as a functional food ingredient.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Makara Journal of Science
Makara Journal of Science MULTIDISCIPLINARY SCIENCES-
CiteScore
1.30
自引率
20.00%
发文量
24
审稿时长
24 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信