The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
| Autor: | Raija Lantto, Maija Tenkanen, Kaisu Honkapää, Ndegwa Henry Maina, Qiao Shi, Kaarina Viljanen, Hannu Maaheimo, Riikka Juvonen, Liisa Virkki |
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| Rok vydání: | 2015 |
| Předmět: |
0106 biological sciences
Weissella Food Handling Flavour Sensation 01 natural sciences Microbiology 03 medical and health sciences chemistry.chemical_compound Starter Lactobacillales 010608 biotechnology Lactobacillus Humans Leuconostoc Food science fermentation 2. Zero hunger 0303 health sciences biology 030306 microbiology Chemistry Polysaccharides Bacterial food and beverages General Medicine ß-glucan biology.organism_classification Daucus carota Lactic acid lactic acid bacteria carrot (Daucus carota L.) dextran Food Microbiology Fermentation Rheology texture Food Analysis Food Science |
| Zdroj: | Juvonen, R, Honkapää, K, Maina, N H, Shi, Q, Viljanen, K, Maaheimo, H, Virkki, L, Tenkanen, M & Lantto, R 2015, ' The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.) ', International Journal of Food Microbiology, vol. 207, pp. 109-118 . https://doi.org/10.1016/j.ijfoodmicro.2015.04.031 |
| ISSN: | 0168-1605 |
| Popis: | Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This study explored the impact of fermentation with different exopolysaccharide (EPS) producing LAB on rheological, chemical and sensory properties of puréed carrots in water, as a vegetable model, with the focus on texture formation. The screening of 37 LAB strains for starter selection revealed 16 Lactobacillus, Leuconostoc and Weissella strains capable of EPS (dextran, levan, and/or ?-glucan) production in the carrot raw material. Fermentations with five out of six selected EPS producers modified perceived texture of the liquid carrot model (p b 0.05). The formation of low-branched dextran correlated with perceived thickness, whereas the production of ß-glucan correlated with perceived elasticity. Low-branched dextran producing Weissella confusa and Leuconostoc lactis strains produced thick texture accompanied by pleasant odour and flavour. The fermentation with the selected EPS-producing LAB strains is a promising clean label approach to replace hydrocolloid additives as texturizers in vegetable containing products, not only carrot. |
| Databáze: | OpenAIRE |
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