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Preparation of yeast hydrolysate - a flavoured food adjunct

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2271/
IFI-01-86
 
Title Preparation of yeast hydrolysate - a flavoured food adjunct
 
Creator Basappa, S. C.
Jaleel, S. A.
Shankar Murthy, A.
Sreenivasa Murthy, V.
 
Subject 31 Food Additives
 
Description A method for preparation of a yeast hydrolysate was developed. In several procedures examined, wet compressed bakers' yeast (Saccharomyces cerevisiae var. ellipsoideus) was suspended in water and treated using agents such as HCl, NaCl, H2SO4, NaOH and enzymes (xylanase, glucanase, papain) to hydrolyse, or induce autolysis of, the yeast cells. Hydrolysates and autolysates were analysed for crude protein, moisture, NaCl, free amino N, trichloroacetic acid soluble protein, sensory properties (colour, flavour, texture) and nutritional quality (using Bacillus megaterium). Results are given in tables and a graph. Reflux with 1.0N HCl at 87 degree C for 10 h, of an 80% slurry of wet yeast, followed by centrifugation, partial neutralization of supernatant with 10N NaOH, cation exchange to remove excess HCl, vacuum filtration and vacuum drying at 40 degree C produced a brown hydrolysate. The hydrolysate was considered quite satisfactory nutritionally, but its organoleptic characteristics could be improved.
 
Date 1986
 
Type Article
PeerReviewed
 
Identifier Basappa, S. C. and Jaleel, S. A. and Shankar Murthy, A. and Sreenivasa Murthy, V. (1986) Preparation of yeast hydrolysate - a flavoured food adjunct. Indian Food Industry, 5 (1). pp. 23-26.