Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum).

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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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	LACTOBACILLUS-; potato chips, Lactobacillus fermentation & colour of fried; FERMENTATION-; COLOUR-; FRIED-FOODS; CHIPS-; POTATOES-; Lactobacillus fermentation & colour of fried potato chips
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2011 11:11
Last Modified:	23 Feb 2011 11:11
URI:	http://ir.cftri.res.in/id/eprint/4351

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