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Preparation of yeast hydrolysate - a flavoured food adjunct

Basappa, S. C. and Jaleel, S. A. and Shankar Murthy, A. and Sreenivasa Murthy, V. (1986) Preparation of yeast hydrolysate - a flavoured food adjunct. Indian Food Industry, 5 (1). pp. 23-26.

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Abstract

A method for preparation of a yeast hydrolysate was developed. In several procedures examined, wet compressed bakers' yeast (Saccharomyces cerevisiae var. ellipsoideus) was suspended in water and treated using agents such as HCl, NaCl, H2SO4, NaOH and enzymes (xylanase, glucanase, papain) to hydrolyse, or induce autolysis of, the yeast cells. Hydrolysates and autolysates were analysed for crude protein, moisture, NaCl, free amino N, trichloroacetic acid soluble protein, sensory properties (colour, flavour, texture) and nutritional quality (using Bacillus megaterium). Results are given in tables and a graph. Reflux with 1.0N HCl at 87 degree C for 10 h, of an 80% slurry of wet yeast, followed by centrifugation, partial neutralization of supernatant with 10N NaOH, cation exchange to remove excess HCl, vacuum filtration and vacuum drying at 40 degree C produced a brown hydrolysate. The hydrolysate was considered quite satisfactory nutritionally, but its organoleptic characteristics could be improved.

Item Type: Article
Uncontrolled Keywords: HYDROLYSIS-; yeast hydrolysates, manufacture of; FLAVOUR-; yeast hydrolysates, flavour of; YEASTS-; manufacture of yeast hydrolysates
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2008 05:46
Last Modified: 06 Jul 2015 08:27
URI: http://ir.cftri.com/id/eprint/2271

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