Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate composition

Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and blanched cubes in common salt (NaCl, 2-10%) solution. They were then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 8-10% brine solut...

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Veröffentlicht in:	International journal of food science & technology 2009-03, Vol.44 (3), p.445-455
Hauptverfasser:	Panda, Smita Hasini, Panda, Satarupa, Sethuraman Sivakumar, P, Ray, Ramesh C
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermentation Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology lactic acid lacto-pickle Lactobacillus plantarum Solanum tuberosum sweet potato sweet potatoes
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