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
Users without a subscription are not able to see the full content. Please, subscribe or login to access all content. subscribe or purchase to access all content.