Comparison of fermentation behaviors and properties of Naem-Hed supplemented with vegetables by spontaneous and controlled lactic acid fermentation
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Abstract
Lactic acid bacteria (LAB) are widely used in the various fermentation processes with a positive impact on unique sensory characteristics of food products and growth inhibition of pathogens. Results described the application of Lactobacillus pentosus compared with spontaneous fermentation to ferment Naem-Hed and Naem-Hed supplemented with vegetables. The LAB growth kinetics, chemical characteristics and sensory evaluation were investigated. Acid production and LAB growth in each sample varied with the use of different fermentation treatments. Enhancement of bioactive properties was observed in supplementation of vegetables. Sensory evaluation of the fermented samples revealed that samples from Naem-Hed supplemented with vegetables featured a highly intense ‘appearance’, ‘color’, ‘flavor’ and ‘overall preference’ attributes. It is suggested that using L. pentosus as a starter with vegetable supplementation as a new effective fermentation strategy would improve the production of Naem-Hed.
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