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49 2010

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2010

KEE, K. T. – SAW, H. Y.
Effect of solid-state fermentation on properties of jackfruit seed powder
Journal of Food and Nutrition Research, 49, 2010, č. 1, s. 30-36

Horng Yuan Saw, School of Engineering and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand. Tel.: +6-4-212121286, fax: +6-4-63505604, e-mail: H.Y.Saw@massey.ac.nz, sawhorngyuan@gmail.com

Súhrn: Chemical and physico-chemical properties of raw and solid-state fermented jackfruit seed powders (JSP) were determined and compared. With 2.70 × 108 CFU•ml-1 Lactobacillus sp. at 37 °C, 80% initial moisture content, pH 7 and 120 h of fermentation, crude fat and saccharides decreased by 35.8% and 2.6%, respectively, while total dietary fibre remained unchanged. Swelling, water holding, water retention, oil holding and organic molecule absorption capacities decreased by 46.4%, 50.6%, 34.6%, 16.5% and 31.5%, respectively. Solid-state fermentation changed the chemical and physico-chemical properties of jackfruit seed powder. This information is important in exploring and determining the feasibility of incorporating raw and solid-state fermented JSP in food applications.

Kľúčové slová: chemical properties; jackfruit seed powder; Lactobacillus; physicochemical properties; solid-state fermentation

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