Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/4745
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dc.contributor.authorYuliana, Neti-
dc.contributor.authorGarcia, Virgilio V-
dc.date.accessioned2009-06-19T09:59:44Z-
dc.date.available2009-06-19T09:59:44Z-
dc.date.issued2009-07-
dc.identifier.issn0975-0967 (Online); 0972-5849 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/4745-
dc.description304-310en_US
dc.description.abstractPediococcus acidilactici UP02 was used as a starter for the fermentation of tempoyak (Durio zibethinus Murr.), a traditional Indonesian fermented fruit. The flavour of tempoyak was compared to those in spontaneous fermentation (no starter added). The results showed that addition of P. acidilactici UP02 in tempoyak fermentation decreased the quantity of sulphur components, reduced the sugar content, and increased various non-sulphur compounds as well as, non-volatile acidity and contents of organic acids (lactic, malic, and acetic). Sensory evaluation showed that there was no significant difference among the samples for sourness and aroma. However, the P. acidilactici UP02-inoculated sample was more acceptable than the sample with no-starter treatment. On the basis of the results of GC-MS, the flavour components of tempoyak with P. acidilactici UP02 treatment were observed to have 48 compounds, mainly composed of dimethyl disulfide and diethyl disulfide followed by ethane,1-1-bis ethylthio.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.sourceIJBT Vol.8(3) [July 2009]en_US
dc.subjectPediococcus acidilacticien_US
dc.subjecttempoyaken_US
dc.subjectmalic aciden_US
dc.subjectsulphur componentsen_US
dc.titleInfluence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)en_US
dc.typeArticleen_US
Appears in Collections:IJBT Vol.08(3) [July 2009]

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