Journal Article

Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety

Vibhuti Batra, Hitashi Lomash and Abhijit Ganguli

in Food Quality and Safety

Volume 2, issue 2, pages 83-87
ISSN: 2399-1399
Published online June 2018 | e-ISSN: 2399-1402 | DOI: https://dx.doi.org/10.1093/fqsafe/fyy002

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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...

Keywords: γ-amino butyric acid; anti-nutrients; ethnic snack; Lactococcus lactis

Journal Article.  4139 words.  Illustrated.

Subjects: Physical Chemistry ; Agriculture and Farming ; Biological Engineering ; Biological Sciences ; Agricultural, Environmental, and Natural Resource Economics

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