caa a22 4500 463249208 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s11130-007-0043-y doi (NATIONALLICENCE)springer-10.1007/s11130-007-0043-y Lactic Acid Fermentation of β-Carotene Rich Sweet Potato ( Ipomoea batatas L.) into Lacto-juice [Elektronische Daten] [Smita Panda, Ramesh Ray] Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28±2°C for 48h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and β-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2-3.3; lactic acid, 1.19-1.27g/kg root; titratable acidity, 1.23-1.46g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled sweet potato roots except β-carotene concentration [130±7.5mg/kg (fully-boiled roots) and 165±8.1mg/kg (non-boiled roots)]. The panelist evaluation scores ranged from 3-4.8 (in a hedonic scale of 1-5) from moderate liking to very much liking of sweet potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two independent components, which accounted for 83.1% of the total variations. Springer Science+Business Media, Inc., 2007 Fermentation nationallicence Lacto-juice nationallicence Lactic acid nationallicence Sweet potato nationallicence Panda Smita Central Tuber Crops Research Institute (Regional Centre), PO: Dumduma Housing Board, 751019, Bhubaneswar, India aut Ray Ramesh Central Tuber Crops Research Institute (Regional Centre), PO: Dumduma Housing Board, 751019, Bhubaneswar, India aut Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/2(2007-06-01), 65-70 0921-9668 62:2<65 2007 62 11130 https://doi.org/10.1007/s11130-007-0043-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0043-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Panda Smita Central Tuber Crops Research Institute (Regional Centre), PO: Dumduma Housing Board, 751019, Bhubaneswar, India aut NATIONALLICENCE 700 1- Ray Ramesh Central Tuber Crops Research Institute (Regional Centre), PO: Dumduma Housing Board, 751019, Bhubaneswar, India aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/2(2007-06-01), 65-70 0921-9668 62:2<65 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer