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STANDARDIZATION OF SUBSTRATE CONCENTRATION AND SUGAR CONCENTRATION FOR FERMENTATION OF QUINOA TO PRODUCE A NUTRACEUTIC...
ISSN: 2277 - 7601
Publisher: author
STANDARDIZATION OF SUBSTRATE CONCENTRATION AND SUGAR CONCENTRATION FOR FERMENTATION OF QUINOA TO PRODUCE A NUTRACEUTIC...
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 2
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277388827601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Quinoa is an excellent source for protein, vitamins, antioxidants and minerals. However, the bitter taste and some antinutrional factorsmakes consumption of this pseudocereal difficult. As a part of studies related to quinoa fermentation to produce a nutraceutical beverage,substrate concentration and sugar concentration were standardized. The substrate concentration was tested at 5, 10 and 15 per cent andbeverage fermented with five per cent substrate was superior over other concentrations in sensory qualities (sensory score was 15.30 out of20) as well as biochemical attributes. The highest titrable acidity (1.14) and the lowest pH were obtained at 5% substrate concentrationinoculated with Lactobacillus delbrueckii (T4). The sugar concentrations of 5, 10, and 15 per cent were tested and 10 per cent sugarconcentration was selected for further studies. The present study revealed that, sugar concentration (10%) double than that of substr...
