ICAR Research Data Repository for Knowledge Management
Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum).
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4351/
jfst-185-87 |
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| Title |
Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum).
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| Creator |
Manan, J. K.
Joshi, G. J. Saxena, A. K. Kalra, C. L. Berry, S. K. |
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| Subject |
05 Snack food
04 Fermentation Technology |
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| Description |
Potato slices of 1.2 mm thickness were fermented with pure culture of Lactobacillus plantarum in 2.5% pasteurized brine at 32-35 degree C for 12 h. Changes in moisture, pH, acidity, reducing and total sugars were recorded at 4 hourly intervals. For effective fermentation the optimum ratio of brine to potato slices was less than 1:1. A fall in pH (6.65 to 3.96), reducing sugar (10.03 to 4.29% on moisture free basis) and an increase in lactic acid content (0.02 to 0.18%) were noticed after 12 h fermentation. Potato chips/wafers fermented for 12 h possessed golden yellow to white colour on deep fat frying.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4351/1/JFST_24_3_1987_139-141.pdf
Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. and Berry, S. K. (1987) Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum). Journal of Food Science and Technology, 24 (3). pp. 139-141. |
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