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Food Qual Safet
    
Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety 
Vibhuti Batra; Hitashi Lomash; Abhijit Ganguli
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Abstract  

Objectives

The study aimed to evaluate the anti-nutrient reductions and γ-amino butyric acid (GABA) enrichments of chikki (peanut brittle), a popular of traditional snack food, using Lactococcus lactis subsp. lactis. The nutritional, storage, and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.

Materials and Methods

Partial fermentations of chikki were carried out using overnight grown culture of L. lactis samples. The fermented chikki were further analysed for GABA and anti-nutrients. The antioxidant profile, protein, and sugar were also analysed. The storage studies were carried on up to 2 months for functional property evaluations.

Results

Fermentations at 37°C, pH of 5, with 1% inoculum and incubation for 24 h were optimal conditions, and resulted in the GABA concentration of 816 mg/g, respectively, and the GABA concentration did not change significantly (P > 0.05) upon storage for upto a period of 2 months. Analysis of the fermented chikki revealed a slightly higher level of phenolic, flavonoid, protein, and sugar contents as compared to those which were not subjected to fermentation. The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5 ± 0.01 (before storage) and 8.03 ± 0.01 (after storage). The fermented chikki also possessed antioxidant properties and significantly (P < 0.05) low levels of phytates with complete reductions of other anti-nutrients.

Conclusions

Traditionally prepared/manufactured chikki lacks GABA, possesses notable levels of anti-nutrients with lower phenolics, flavonoids, as well as antioxidants. Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L. lactis subsp. lactis. The developed snack is acceptable, economical with good shelf life, and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.



Key wordsγ-amino butyric acid')" href="#">γ-amino butyric acid      anti-nutrients')" href="#">anti-nutrients      ethnic snack')" href="#">ethnic snack      Lactococcus lactis     
Published: 01 June 2018
Corresponding Authors: Abhijit Ganguli, Department for Management of Science and Technology Development and Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam.     E-mail: abhijit.ganguli@tdt.edu.vn
Cite this article:

Vibhuti Batra, Hitashi Lomash, Abhijit Ganguli. Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety . Food Qual Safet, 2018, 2(2): 83-87.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyy002     OR     http://www.zjujournals.com/fqs/Y2018/V2/I2/83


乳酸乳球菌发酵花生脆产生γ-氨基丁酸并增强营养质量和安全

【目标】本研究通过乳酸菌发酵传统零食—花生脆,并对其抗营养因子降低及γ-氨基丁酸增加进行评价。尝试通过营养、贮藏和感官分析进一步阐释安全性和功能性。

【材料和方法】乳酸菌通过过夜发酵产生部分发酵产物,发酵后的花生脆用来分析γ-氨基丁酸和抗营养因子,同时测定抗氧化性、蛋白质和糖含量,贮藏实验持续2个月并进行功能特性评价。

【结果】最佳发酵条件:温度37℃,pH值5,发酵时间为24h,获得γ-氨基丁酸含量为816 mg/g,同时经过2个月的贮藏,其含量没有显著性变化。同未发酵样品相比,发酵后的花生脆中有较高含量的多酚、黄酮、蛋白质和糖含量。感官分析结果显示了大众可接受度。发酵后的花生脆具有抗氧化特性并且抗营养素降低。

【结论】传统工艺制得的花生脆缺少γ-氨基丁酸,并且抗营养因子较高,多酚和黄酮含量及抗氧化活性较低。我们的研究表明通过发酵这一简单的前处理得到γ-氨基丁酸可提高零食-花生脆的流行度。通过工艺改良,保质期长,并降低了抗营养因子,并提高了花生脆安全性。


关键词: γ-氨基丁酸,  抗营养素,  特色小吃,  乳酸乳球菌 
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