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

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.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Poko traditional fermented food product
Subjects:	600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Feb 2010 11:12
Last Modified:	24 Feb 2010 11:12
URI:	http://ir.cftri.res.in/id/eprint/3677

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