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Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Soybean is a very nutritious food. However, it has shortcomings which are ameliorated by fermentation. Soybeans contain compounds which make the legume unattractive until they are removed by the various stages involved in their processing by fermentation. First, they contain carbohydrates, which are not absorbed until they reach the colon, where the gases produced when they are broken down by microorganisms give rise to flatulence. These carbohydrates include the oligosaccharides raffinose and stachyose and the polysaccharide arabinogalactan. Second, soybeans have a bitter and ‘beany’ taste when crushed. This is because the lipoxygenase enzyme contributing to this taste and the substrate (oil) are held in separate compartments in the tissues of the seeds until the latter are broken or crushed.
Advanced Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Damanpreet Kaur, Sushma Gurumayum, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Navneet Kaur, Kajal Dhawan, Ashwani Kumar
Metabolomics analysis is classified as targeted and untargeted analysis. The detection and separation techniques involved in the analysis of metabolite is illustrated in Figure 9.3. Lee et al. (2012) applied mass-spectrometry (MS) based metabolite profiling to characterize the bacterial population of Meju. The study demonstrated the changes in metabolites taking place during fermentation and provided the knowledge about the relationship between metabolites and bacterial population. LAB and Bacillus predominated Meju microflora and microbial analysis of Meju fermentation revealed a higher proportion of LAB than Bacillus during fermentation. However, the LAB species were present in less proportion than Bacillus as lactic acid decreased sharply after 36 days of fermentation. These MS-based metabolite profiling showed that the amino acids (alanine, pyroglutamic acid, leucine, glutamic acid, and tyrosine) responsible for the taste of the product are increased during fermentation. The status of low molecular weight oligosaccharides (sucrose, raffinose, and stachyose) was also studied during metabolite profiling. Metabolomic studies on cheonggukanj provided complete information on the metabolic changes that has taken place during the whole process of fermentation (Kim et al., 2012). Microbial profile of Italian mozzarella cheese produced from cow and buffalo milk using metabolomics was studied by Pisano et al. (2016). GC-MS was employed to analyze the metabolite changes occurring during fermentation in doenjang. The study concluded that metabolites like leucine, aminoadipic acid, isoleucine, malic acid, lysine, glucosamine, and oxalic acid were the major contributors to distinguish the samples during the entire fermentation process (Namgung et al., 2010). H-NMR spectroscopy detection technique has been used to study the metabolite profile of fermented soymilk. Study Yang et al. (2009) revealed that the inoculated microbial strains during fermentation process resulted in decrease sugars content along with simultaneous increase in lactic acid and succinic acid concentration.
Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature
Published in Drying Technology, 2022
Ariana Justus, Elza Iouko Ida, Louise Emy Kurozawa
The results of this study demonstrated the significant effect of the microencapsulation of protein hydrolysate on the nutritive and physicochemical properties of the powders produced. Owing to the presence of LMW peptides and sugars (fructose, sucrose, raffinose, and stachyose), it was not possible to obtain protein hydrolysate powder without a wall material by spray drying. The spray-drying process enhanced the antioxidant capacity of the encapsulated protein hydrolysate (MD: 19.8 µmol TE/g; and MS: 18.5 µmol TE/g, respectively) compared with that of the freeze-dried sample (14.7 µmol TE/g). The effect of water as a plasticizing agent on the samples encapsulated with MD or MS and non-encapsulated samples was observed; an increase in water activity from 0.11 to 0.84 caused a significant decrease in Tg from 58.9 to −30.3 °C, 66.0 to −9.9 °C, and 38.9 to −40.7 °C, respectively. The control sample presented a low critical value of RH (25%), indicating that the product has high vulnerability during processing, handling, and storage. The addition of a wall material in the microencapsulation of hydrolyzed okara protein by spray drying increased the Tg, and consequently, improved the stability of the microencapsulated powder by increasing its critical RH (∼55%). This study provided important information about the characteristics of the protein hydrolysates of okara microencapsulated using a spray dryer. In addition, knowledge of the critical storage conditions may be useful for storing the product under appropriate conditions.
Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing
Published in Drying Technology, 2019
Huan Wang, Yufan Sun, Yang Li, Xiaohong Tong, Joe M. Regenstein, Yuyang Huang, Wenjun Ma, Rokayya Sami, Baokun Qi, Lianzhou Jiang
Soy skim (1 g) was dissolved in 10 mL acetonitrile:water (1:1) solution. The mixture was uniformly dispersed with constant shaking for at least 30 min. Then the samples were filtered through a 0.45 μm syringe filter (Membrane Solutions, Dallas, TX, USA). Then, 1 mL of the concentrated filtrate was diluted with acetonitrile:water (1:1) solution to a final volume of 25 mL. This mixture was again filtered through the syringe filter. The sugar profiles were determined using a BEH amide column (Biorad, Hercules, CA, USA) at 50 °C connected to a Waters HPLC system (Waters, Milford, MA, USA) equipped with a Refractive Index Detector (RID) with 75% acetonitrile mobile phase and 0.4 mL/min flow rate. Peaks were identified based on retention times of individual standards: sucrose, fructose, glucose, raffinose and stachyose (Sigma-Aldrich, St. Louis, MO, USA). Sugar concentrations were determined using a standard curve (0.3, 0.75, 1.75, 3.0, 6.0, and 9.0 μg) for each of the above sugars run on the HPLC. Areas under the peaks for both instruments were determined by the software included with the instrument.
Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions
Published in Drying Technology, 2019
Min Xiao, Jinfeng Bi, Jianyong Yi, Yuanyuan Zhao, Jian Peng, Linyan Zhou, Qinqin Chen
Six different types of sugar solution were prepared for osmotic dehydration: two monosaccharides (fructose, glucose), two disaccharides (sucrose, maltose), a trisaccharide (raffinose), and a tetrasaccharide (stachyose) in concentration of 40% w/w. The osmotic solutions were prepared by blending the sugar with distilled water on a weight-to-weight basis and stirred at rotational speed of about 1 r/s to make the surface mass transfer resistance negligible. The ratio of fruit/syrup was 1:8 by weight, preventing significant alteration of syrup concentration during osmotic dehydration. The samples were taken out of the osmotic medium at time intervals of 30, 60, 90, 120, 180, and 240 min. Six pieces of the samples were removed at each intervals, then shaken manually, and put on plotting paper to eliminate superficial syrup and weighed. The WL and SG of the osmotically treated apple slices were calculated by the following equations:[20] where M0 and Mt are the initial and final sample mass (kg), respectively. Xw0 and Xwt are the initial and final sample moisture content (kg water/kg w. b.), respectively; and Xs0 and Xst are the initial and final sample total soluble solids content (kg solid/kg w. b.), respectively. All experiments were conducted in triplicate, and the average values were reported.