文章基本信息

标题：Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)
本地全文：下载
作者：Dhan Bahadur Karki ; Ganga Prasad Kharel
期刊名称：Journal of Food Science and Technology Nepal
印刷版ISSN：1816-0727
出版年度：2013
卷号：6
页码：31-35
语种：English
出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)
摘要：Effects of solid versus semi-solid fermentations on the chemical and organoleptic qualities of finger millet Jand were studied. Millet was fermented under solid and semi-solid states by using defined fermentation starter and the Jand was subjected to chemical and sensory analyses. Results indicated that except on moisture and alcohol contents, semi-solid fermentation reflected a significant effect (p<0.05) on the chemical characteristics of millet Jand. TSS, acidity and ester contents increased substantially in semi-solid fermentation as compared to solid-state one. Millet fermented with 50% water addition had more than 2-folds higher total acidity than that of solid-state fermented and every 50% increase in water addition nearly doubled the fixed acidity of the products. No remarkable improvement on the chemical and sensory quality of millet Jand was found by using semi-solid state fermentation. J. Food Sci. Technol. Nepal, Vol. 6 (31-35), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8257
关键词：Semisolid fermentation;Defined starter;Millet Jand;Chemical and sensory quality