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Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties

Paper ID Volume ID Publish Year Pages File Format Full-Text
19710 43120 2014 7 PDF Available
Title
Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties
Abstract

Garcinia beverage was prepared by fermentation of ameliorated must of Garcinia xanthochymus using native yeast isolated from naturally fermented Garcinia must. The native yeast was identified as Hanseniaspora sp. (Accession no. U826968) based on biochemical and molecular tests. Low alcoholic Garcinia beverages were prepared at four different must concentration (5%, 10%, 20%, and 30% w/v). Fermentation using Hansiniaspora sp. was carried out for 28 days and the fermented must were analyzed for changes in physical, biochemical and sensory characteristics. The present study mainly focused on changes in organic acid profile during fermentation, in particular, degradation of oxalic acid and antioxidant properties of the fermented beverage. Results showed utilization of citric acid and 100% degradation of oxalic acid (antinutritional factor) with the synthesis of aspartic acid. Antioxidant activity (DPPH radical scavenging activity) was significantly higher in beverage with higher must concentration along with dose dependency. Upon sensory analysis, the beverage prepared with 5% and 10% must were the only acceptable ones.

Keywords
Garcinia; Native yeast; Beverage; Fermentation; Organic acids; Antioxidant activities
First Page Preview
Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 5, March 2014, Pages 101–107
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering