Advertisement

Plant Foods for Human Nutrition

, Volume 62, Issue 2, pp 65–70 | Cite as

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

  • Smita H. Panda
  • Ramesh C. RayEmail author
Article

Abstract

Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 ± 2°C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and β-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2–3.3; lactic acid, 1.19–1.27 g/kg root; titratable acidity, 1.23–1.46 g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled sweet potato roots except β-carotene concentration [130 ± 7.5 mg/kg (fully-boiled roots) and 165 ± 8.1 mg/kg (non-boiled roots)]. The panelist evaluation scores ranged from 3–4.8 (in a hedonic scale of 1–5) from moderate liking to very much liking of sweet potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two independent components, which accounted for 83.1% of the total variations.

Key words:

Fermentation Lacto-juice Lactic acid Sweet potato 

Notes

Acknowledgments

The authors thank Dr S. Edison, Director of CTCRI, for valuable suggestions and facilities.

References

  1. 1.
    Kaur IP, Chopra K, Saini A (2002) Probiotics: Potential pharmaceutical applications. Eur J Pharm Sci 151: 1–9.CrossRefGoogle Scholar
  2. 2.
    Klewicka E, Motyl I, Libudzisz Z (2004) Fermentation of beet juice by bacteria of genus Lactobacillus sp. Eur Food Technol 218: 178–183.CrossRefGoogle Scholar
  3. 3.
    Nychas GJE, Panagou EZ, Parker ML, Waldron KW, Tassou CC (2002) Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett Appl Microbiol 34: 173–177.CrossRefGoogle Scholar
  4. 4.
    McFeeters RF (2004) Fermentation microorganisms and flavor changes in fermented food. J Food Sci 69(1): 35–37.CrossRefGoogle Scholar
  5. 5.
    Molin G (2001) Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v. Am J Clin Nutr 73(Suppl): 380S–385S.Google Scholar
  6. 6.
    Montet D, Loiseau G, Zakhia-Rozis N (2006) Microbial technology of fermented vegetables. In: Ray RC, Ward OP (eds), Microbial Biotechnology in Horticulture, Vol 1. Science Publishers Inc, Enfield, NH, USA, pp 309–343.Google Scholar
  7. 7.
    Ray RC, Ravi V (2005) Post harvest spoilage of sweet potato in tropics and control measures. Crit Rev Food Sci Nutr 45: 623–644.CrossRefGoogle Scholar
  8. 8.
    Ray RC, Ward OP (2006) Post harvest microbial biotechnology of tropical root and tuber crops. In: Ray RC, Ward OP (eds), Microbial Biotechnology in Horticulture, Vol 1. Science Publishers Inc., Enfield, NH, USA, pp 345–395.Google Scholar
  9. 9.
    Kaur C, Kapoor HC (2001) Antioxidants in fruits and vegetables- the millenium's health. Int J Food Sci Technol 36: 703–725.CrossRefGoogle Scholar
  10. 10.
    Arvanitoyannis IS, Tzouros NE (2005) Implementation of quality control methods in conjunction with chemometrics toward authentication of dairy products. Crit Rev Food Sci Nutr 45: 231–249.CrossRefGoogle Scholar
  11. 11.
    Semmar N, Jay M, Farman M, Chemli R (2005) Chemotaxonomic analysis of Astragalus caprinus (Fabaceae) based on the flavonic patterns. Biochem Syst Ecol 33(2): 187–200.CrossRefGoogle Scholar
  12. 12.
    Sharpe M, Elisabeth Pyer TF (1996) Identification of the lactic acid bacteria in identification method for Microbiologists part A. In: Gibbs BM, Skinner FA (eds), Academic Press, London and New York, pp 65–79.Google Scholar
  13. 13.
    Panda SH, Parmanick M, Ray RC (2007) Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles. J Food Process and Presv 31(1): 83--101.Google Scholar
  14. 14.
    Amerine MA, Ough C (1984) Methods for Analysis of Musts and Wines. Wiley-Inter Science Publication, John Wiley and Sons, New York, pp 447.Google Scholar
  15. 15.
    Mahadevan A, Sridhar R (1993) Methods in Physiological Plant Pathology, 5th edn. Sivakami Publication, Madras, India.Google Scholar
  16. 16.
    Cochran WG (1950) Estimation of bacterial densities by means of the “most probable number”. Biometrics 6: 105–116.CrossRefGoogle Scholar
  17. 17.
    Kilcast D, Subramanian P (2000) The Stability and Shelf-life of Food. Woodhead Publishing Ltd, Cambridge, UK.Google Scholar
  18. 18.
    Cass T (1980) Statistical Methods in Management, Vol 2. Casel Ltd, London, UK.Google Scholar
  19. 19.
    Kim HY, Min JH, Lee JH, Ji GE (2000) Growth of lactic acid bacteria and Bifidobacteria in natural media using vegetables, seaweeds, grains and potatoes. Food Sci Biotechnol 9: 322–324.Google Scholar
  20. 20.
    Demir N, Acar J, Sar K, Mutlu M (2001) The use of commercial pectinase in fruit industry. J Food Eng 47: 275–280.CrossRefGoogle Scholar
  21. 21.
    Angelova MB (2007) Microbial pectinases: Application in horticultural industries. In: Ray RC, Ward OP (eds), Microbial Biotechnology in Horticulture, Vol 2. Science Publishers Inc. Enfield, NH, USA, In press.Google Scholar
  22. 22.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP (2001) Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int J Food Microbiol 64: 261–275.CrossRefGoogle Scholar
  23. 23.
    Adams MR, Nicolaides L (1997) Review of the sensitivity of different food borne pathogens to fermentation. Food Control 8: 227–239.CrossRefGoogle Scholar
  24. 24.
    Lee CHH (1999) Fermentation of rice using amylolytic Bifidobacterium. Int J Food Microbiol 50: 155–161.CrossRefGoogle Scholar
  25. 25.
    Ogunjobi AA, Adebayo-Tayo BC, Ogunshe AA (2005) Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution. Afr J Biotech 4(12): 1409–1412.Google Scholar
  26. 26.
    Haralampu SG, Karel M (1982) Kinetic models for moisture dependence of ascorbic acid and β-carotene degradation in dehydrated sweet potato. J Food Sci 48(6): 1872–1873.CrossRefGoogle Scholar
  27. 27.
    Panda SH, Naskar SK, Ray RC (2006) Production, proximate and nutritional evaluation of sweet potato curd. J Food Agric Environ 4(1): 124–127.Google Scholar
  28. 28.
    Stevens J (1992) Applied multivariate statistics for the social sciences. Lawrence Erlbaum Associates Publishers Inc., Hillsdale, NJ, USA.Google Scholar
  29. 29.
    Karovićovă J, Kohajdovă Z (2002) The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation. Czech J Food Sci 20(4): 135–143.Google Scholar
  30. 30.
    Mayne ST (1996) β-carotenoids and disease prevention in humans. FASEB J 10: 690–701.Google Scholar

Copyright information

© Springer Science+Business Media, Inc. 2007

Authors and Affiliations

  1. 1.Central Tuber Crops Research Institute (Regional Centre)PO: Dumduma Housing BoardBhubaneswarIndia

Personalised recommendations