Effect of physico-chemical conditions and yeast enrichment on Punjabi warri fermentation

Authors
Soni, SK Sandhu, DK Soni, R
Citation
Sk. Soni et al., Effect of physico-chemical conditions and yeast enrichment on Punjabi warri fermentation, J FD SCI M, 38(1), 2001, pp. 1-7
Citations number
19
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
38
Issue
1
Year of publication
2001
Pages
1 - 7
Database
ISI
SICI code
0022-1155(200101/02)38:1<1:EOPCAY>2.0.ZU;2-3
Abstract
An improvement in the nutritional and acceptable sensory characteristics of traditional Punjabi warri fermentation was achieved through a combination of physico-chemical factors namely, incubation of wad doughs at 28 degreesC with an initial pH of 4.5 and supplementation with 1-2% sucrose. Enrichmen t of dough with Saccharomyces cerevisiae in combination with the native bac terial flora of the ingredients was found to be the best microbial environm ent for optimum warri fermentation.