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KMID : 0380620130450040434
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.434 ~ p.440
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Physicochemical Characteristics of Cheonnyuncho Fruit (Opuntia humifusa) Fermented by Leuconostoc mesenteroides SM
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Park Min-Ju
Lee Sam-Pin
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Abstract
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Functional properties of Cheonnyuncho fruit paste (CFP) were enhanced by fermentation, using Leuconostoc mesenteroides SM. The stability of CFP pigment was maintained and microorganisms in crude CFP were sterilized by heating at 80oC for 30 min. The production of dextran in CFP was increased by increasing the fermentation time and sugar content, resulting in an increase of consistency. The CFP fermented with 20% sucrose contained 4.8% mucilage after fermentation for 2 days. In particular, the production of mucilage was greatly enhanced by fortification with 3% sodium citrate in CFP, resulting in mucilage production of 7%. In addition, the viscous modulus of fermented CFP showed a greater increase than that of the elastic modulus. Thus, it was concluded that CFP fermented by L. mesenteroides SM can be fortified with functional ingredients, such as mucilage and probiotics, with enhanced rheological properties. Therefore fermented CFP can be utilized as the functional ingredients for functional foods.
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KEYWORD
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Cheonnyuncho, dextran, Leuconostoc mesenteroides, viscoelastic properties
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