Scientific journal
Journal of Food and Nutrition Research
Summary No. 4 / 2017
Kwaw, E. – Ma, Y. – Tchabo, W. – Apaliya, M. T. – Xiao, L. – Wu, M.
Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 305–317
Yongkun Ma, Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Tel.: (+86)13913439511; e-mail: mayongkun@ujs.edu.cn
Received 25 May 2017; 1st revised 16 July 2017; accepted 4 August 2017; published online 7 October 2017
Summary: This study sought to assess the effect of lactic acid fermentation on the phytochemical, volatile and sensory attributes of mulberry juice. Moreover, the study also categorized and modelled the quality of the lactic acid fermented mulberry juice (LFMJ). The results showed that mulberry juice facilitated the growth of Lactobacillus plantarum, Lb. acidophilus and Lb. paracasei with similar growth capacity in the sample at 37 °C. The fermentation process significantly (P < 0.05) improved the phytochemical, sensory and volatile properties of LFMJ. There were significant
Keywords: mulberry; fermentation; lactic acid bacteria; odour activity value; sensory attribute; quality rating
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