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Defined microbial starter formulation for the production of Poko - a traditional fermented food product of Nepal.

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Relation http://ir.cftri.com/3677/
FB-01-03
 
Title Defined microbial starter formulation for the production of Poko - a traditional fermented food product of Nepal.
 
Creator Shrestha, H.
Rati, E. R.
 
Subject 18 Processed foods
 
Description Poko is a traditional fermented food product of Nepal. Defined starter cakes for Poko
fermentation were prepared using a mixed inoculum of Saccharomyces cerevesiae,
RhizopuschinensisandPediococcuspentosaceusanditsperformancewascomparedwith
that of the traditional manapu starter. The increase in the vitamins pyridoxine, thiamine,
vitaminB12andniacin inpokoprepared using traditionalmanapustarter cakesanddefined
starters were 50 and 59%; 16 and 32%; 18 and 53%; 173 and 117% respectively. The
increase in folic acid in poko product was similar, up to 76%. The defined starter gave a
better quality product with hygiene and safety assured in the Poko product.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3677/1/FOOD_BIOTECHNOLOGY_17%281_2003_15-25.pdf
Shrestha, H. and Rati, E. R. (2003) Defined microbial starter formulation for the production of Poko - a traditional fermented food product of Nepal. Food Biotechnology, 17 (1). pp. 15-25.