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Lecture No. 28 Fermentation

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MARIA TARIQ
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7 views

Lecture No. 28 Fermentation

Uploaded by

MARIA TARIQ
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Artificial colours are not generally pickle is prevented by the addition of salt
added to pickle, although used at permis- and spices.
sible limits. Alum is sometimes used to
give firmness to the vegetables used for c) Pickles Preserved by Lemon Juice:
pickling. Vegetables and garlic pickles made with
lime juice adds taste.
II. Types of Pickles
d) Vinegar Pickle: Vinegar is a dilute
There are five types of pickles. acetic acid. Vinegar is used as a preserv-
ative for preparing tomato sauces, tomato
a) Salt Pickles: Salt pickle adds taste to pickle, chilli sauce and meat pickle.
food and enhances digestive ability. The
method of preparation involves addition e) Sweet Pickle: Sweet pickle is pre-
of salt to vegetable and fruit pieces and pared by adding garam masala powder
allowing it to soak. and sugar to fruits and sweet vegetables.
Vegetables and fruits should be soaked
b) Spiced Pickle: This type of pickle is in sweet vinegar and boiled for 5 to 6
tastier since oil and spices are added for minutes and mixed well, cooled and
seasoning and preservation. Spoilage of packed in the jar.

III. Types of Spoilage in Pickles

Table 6.2 Spoilage of Preserved Pickles


S.no Defect Cause Prevention
1 Shrivelling Placing vegetables like cucumber Weak solutions should be used to
directly in a very strong solution start with, increasing their strength
of salt or sugar and vinegar gradually.
2 Bitter taste Use of strong vinegar, prolonged Adding adequate vinegar and
cooking of spices, Over spicing spices
3 Blackening Iron entering through the brine or Use of stainless steel equipment
from the equipment, mould growth and dry spoons
4 Scum Growth of wild yeast, growth of Maintain sufficient acidity
formation putrefactive bacteria causing the
vegetables to become soft and
slippery.
5 Cloudiness Chemical reaction between Use of stainless steel equipment
vinegar and the minerals such as
calcium, magnesium or iron.
6 Stickiness Certain bacteria that thrive in salt Maintain sufficient acidity
but not in acid
7 Fermentation Yeast growth Cover the jars with tight lids, keep
jars under Sun to destroy yeast
8 Flabbiness Blanching for long time, Blanch for 2–3 minutes, use
prolonged cooking adequate time for cooking

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Table 6.2 Spoilage of Preserved Pickles
S.no Defect Cause Prevention
9 Mould Insufficient salt, spices and oil, Use adequate salt, spices and oil,
growth surface moisture not completely keep the blanched vegetables/fruit
evaporated after blanching, under Sun to evaporate the moisture
jars not sterilized properly, completely, sterilize the jars properly,
jars stored in a hot moist place store in a cool dry place, oil should
be 1 or 2 inches above the pickles
10 Dull and Use of over mature and poor Use just ripe, firm vegetables
faded colour quality vegetables and fruits and fruits free from any cuts and
blemishes.

6.4 Fermentation Beer and Ale: These contain malted cere-


Fermentation is one of the age old als which are fermented by yeast to yield
method of food preservation techniques. 3–7% of alcohol. The type of yeast, quan-
Fermentation extends the shelf life of the tity and fermentation temperature control
foods similar to that of salting and drying. the alcohol production.
The term fermentation refers to both the 2. Vinegar Preparation: In the presence
anaerobic and aerobic breakdowns of car- of oxygen, Acetobacter bacteria convert
bohydrates and carbohydrate-like mate- alcohol to acetic acid. Vinegar can be
rials. Fermentation means the process of prepared from carbohydrate sources like
the reaction between microorganisms and cereals and fruits.
organic compounds in natural conditions.
Apart from carbohydrate, microorganisms 3. Cheese Production: Streptococcus
and enzymes react on protein and fat by ­lactis bacteria changes milk sugar into
releasing carbon-di-oxide and other gases. lactic acid. This acid curdles milk into
cheese.
a. Anaerobic condition: In cheese pro-
duction, due to Streptococcus lactis bac-
teria, lactose is converted to lactic acid 4. Citric acid Production: Citric acid is
under anaerobic condition. produced from yeast, mould and bacte-
ria. It is used in the production of fruit
b. Aerobic condition: In vinegar produc- beverages.
tion, due to Acetobacter bacteria ethyl
alcohol is oxidised to acetic acid in aero- Uses of Fermentation
bic condition.
1. Fermentation extends the shelf life of
Foods Produced by Fermentation foods.
2. It enhances the growth of microorgan-
1. Alcoholic Beverages
isms producing acid and alcohol.
Wine: Yeast is present on the skin of 3. It prevents the growth of lipolytic and
grapes. Fermentation process starts when proteolytic microorganisms.
yeast reacts with the sugars of grapes to 4. Vinegar obtained by fermentation has
convert them into alcohol. industrial importance.
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