Smita H Panda (4 results)
Lactic Acid Fermentation Of Sweet Potato: Lactic Acid Fermentation
Ray, Ramesh C.; Panda, Smita H.; Shivkumar, P. S.; Ray, Ramesh C.; Panda, Smita H.; Shivkumar, P. S.
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Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 224 pages. 8.66x5.91x0.51 inches. In Stock.
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Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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Paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ray Ramesh C.Dr. Ramesh C. Ray is currently working as Principal Scientist (Microbiology) at Central Tuber Crops Research Institute, Bhubaneswar, India. He has 105 original research papers published in…International Journals, 40 .
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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, beta-ca…rotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex®, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting beta-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of - amylase by L. plantarum has been investigated.
