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Abstract Title:

Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed.

Abstract Source:

Food Chem. 2020 Jun 1 ;314:126037. Epub 2019 Dec 17. PMID: 31954941

Abstract Author(s):

Hongmei Yin, Yadong Zhong, Shengkun Xia, Jielun Hu, Shaoping Nie, Tao Xiong, Mingyong Xie

Article Affiliation:

Hongmei Yin

Abstract:

This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p < 0.05) increased than those of non-fermented coix seed. The fermented coix seed exhibiting a special flavor, due to the production of acids, the decreased level of aldehydes and ketones, and the increased level of alcohols in the volatile compounds, whereas the amount of hazardous substance 2-pentylfuran was reduced and natural antiseptic hexanoic acid was produced. The increased viscosity together with the larger particle size and the reduced absolute ζ potential contribute to the stability of the fermented coix seed paste system. Therefore, fermentation with L. plantarum NCU137 could improve the nutritional, sensory and stability properties of coix seed.

Study Type : In Vitro Study

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