Journal of Food Quality / 2017 / Article / Tab 2

Research Article

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Table 2

Physicochemical properties of starter culture inoculated and uninoculated kunnu-aya.

SamplesPhysicochemical properties
pHTTASGTSS
(% lactic acid)(g/cm3)()

Inoculated samples
100SOR/0TIG4.62 ± 0.010.61 ± 0.151.02 ± 0.039.80 ± 0.08
90SOR/10TIG4.56 ± 0.210.68 ± 0.321.04 ± 0.069.72 ± 0.02
80SOR/20TIG4.59 ± 0.170.65 ± 0.611.03 ± 0.059.69 ± 0.07
70SOR/30TIG4.51 ± 0.430.62 ± 0.431.04 ± 0.099.63 ± 0.14
60SOR/40TIG4.32 ± 0.470.68 ± 0.361.03 ± 0.229.51 ± 0.21
50SOR/50TIG4.45 ± 0.810.92 ± 0.711.05 ± 0.119.35 ± 0.09

Uninoculated samples
100SOR/0TIG5.83 ± 1.010.41 ± 0.231.01 ± 0.319.52 ± 0.33
90SOR/10TIG5.79 ± 0.990.44 ± 0.351.04 ± 0.179.45 ± 0.36
80SOR/20TIG5.74 ± 1.280.40 ± 0.351.03 ± 0.049.53 ± 0.12
70SOR/30TIG5.62 ± 0.510.35 ± 0.391.04 ± 0.089.61 ± 0.07
60SOR/40TIG5.66 ± 0.530.55 ± 0.441.05 ± 0.149.43 ± 0.26
50SOR/50TIG5.78 ± 0.610.38 ± 0.461.07 ± 0.119.51 ± 0.25

Values are means of three replicated samples. Means with different superscript letters across columns are significantly different ; TTA, total titratable acidity; SG, specific gravity; TSS, total soluble solids; 100SOR/0TIG, 100% sorghum and 0% tigernut; 90SOR/10TIG, 90% sorghum and 10% tigernut; 80SOR/20TIG, 80% sorghum and 20% tigernut; 70SOR/30TIG, 70% sorghum and 30% tigernut; 60SOR/40TIG, 60% sorghum and 40% tigernut; 50SOR/50TIG, 50% sorghum and 50% tigernut.

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