[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation.

Sudha, M. L. and Vishwanath, P. and Siddappa, V. and Rajarathnam, S. and Shashirekha, M. N. (2016) Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation. Quality Assurance and Safety of Crops & Foods, 8 (4). pp. 555-564.

[img] PDF
Quality assurance and safety of crop foods 2016.pdf - Published Version
Restricted to Registered users only

Download (1MB) | Request a copy

Abstract

Wheat bread is a high moisture, low acid product, susceptible to spoilage by Bacillus spp., as the endospores survive the baking temperatures. Carambola (Averrhoa carambola) fruit pomace, a by-product obtained after juice extraction, has an insoluble dietary fibre content of 61.0±1.2% and is rich in antimicrobial phenolic compounds of 17.8±1.1 gallic acid equivalent/g (water extract). The anti-nutritional content of oxalic acid in the fruit is reduced to 0.15 mg/g in the pomace. Studies on the antimicrobial activity of the dried pomace powder in dimethyl-sulfoxide as determined by the disc diffusion assay showed that the Gram-positive bacteria tested were more sensitive than Gram-negative bacteria. The minimum inhibitory and minimum bactericidal concentration of Bacillus cereus and of Bacillus subtilis was 1.25 mg/ml of the dry pomace powder. Incorporation of carambola pomace powder into wheat flour for bread preparation at a 5% level resulted in a bread of acceptable sensory profile with a high desirable fibre content. The rope spore count of the bread with carambola fruit pomace powder at this level showed a count of 0.7 log10/g, an inhibition equal to that of bread with chemical preservatives added while the bread with no preservatives had a count of 8.76 log10/g at the end of 72 h when incubated at 35 °C, resulting in a product that was safe with added high fibre a desired nutrient quality.

Item Type: Article
Uncontrolled Keywords: antimicrobial activity, Bacillus, bread, carambola fruit pomace, rope spore count
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2018 04:08
Last Modified: 19 Jan 2018 04:08
URI: http://ir.cftri.com/id/eprint/13323

Actions (login required)

View Item View Item