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445
Original article
Anthocyanin-rich sweet potato lacto-pickle: production, nutritional
and proximate composition
Smita Hasini. Panda, Satarupa Panda, P. Sethuraman Sivakumar & Ramesh C. Ray*
Regional Centre of Central Tuber Crops Research Institute, P.O. Dumduma Housing Board, Bhubaneswar 751 019, Orissa, India
(Received 9 November 2006; Accepted in revised form 14 January 2008)
Summary
Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and
blanched cubes in common salt (NaCl, 210%) solution. They were then inoculated with a strain of
Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 810% brine solution was
found to be organoleptically most acceptable. The nal product with 8% and 10% brine solutions had a pH
(2.52.8), titratable acidity (TA) (1.51.7 g kg)1), lactic acid (LA) (1.01.3 g kg)1), starch (5658 g kg)1) and
anthocyanin content (390 mg kg)1) on fresh weight basis. Sensory evaluation rated the anthocyanin-rich SP
lacto-pickle acceptable based on texture, taste, aroma, avour and after taste. Principal component analyses
reduced the eleven original analytical and proximate variables (pH, TA, LA, starch, total sugar,
anthocyanin, organic mater, ash, fat, protein and calories) to three independent components (factors),
which accounted for 91% of the total variations.
Keywords
Introduction
et al., 2004). Therefore, there are agricultural, nutritional, sensory and preservation reasons for evaluating
LA fermentation as a potential process for making
fermented products from other vegetables such as sweet
potato (SP) (Ipomoea batatas L.).
SP is the worlds seventh most important food crop
after wheat, rice, maize, potato, barley and cassava.
India is considered as one of the leading producers of SP
in the world with production of 1.35 million tonnes of
roots annually. SP roots are consumed in India as fresh
vegetable or as boiled or baked in normal human diet of
rural and tribal people (Ray & Ravi, 2005). The swollen
roots are rich in starch, sugars, vitamin C, provitamin
A, iron and minerals (Ray & Ward, 2006). SP roots of
some varieties contain coloured pigments such as
b-carotene, anthocyanin and unidentied avonoids
(Matsui et al., 2003). These pigments are regarded as
anti-oxidants (Matsui et al., 2003) having several physiological attributes such as anti-oxidation, anti-cancer,
anti-immunodilation, protection against cataract, aging,
macular degeneration and liver injury (Kaur et al.,
2002). Very recently, SP is labelled as an antidiabetic
food because of animal studies in which SP helped to
stabilise blood sugar levels and lowered insulin resistance (Kusano & Abe, 2000). Since SP roots are rich in
sugar, starch, minerals, vitamins and dietary bres, they
have high potential for undergoing fermentation into
value-added commodities like pickles, vinegar, curd,
doi:10.1111/j.1365-2621.2008.01730.x
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
446
Sensory attributes (texture, taste, aroma, avour, colour appearance and after taste) of SP pickles prepared
using 210% salt solutions only after 28 days of
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
Anthocyanin rich
Sweet potato
Blanching
(Dip in hot water at 70 C for 1015 min)
Dip the blanched sweet potato cubes in brine solution [210%NaCl (w/v)]
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
meaning of each attribute (texture, taste, aroma, avour, colour appearance and after taste) was explained
to the panelists to avoid any misinterpretation (Kilcast
& Subramanian, 2000). Prior to each evaluation, a
session was held to familiarise panelists with the
product. Another set of LPs were evaluated as replication 2 (n = 2) the following day. The sensory evaluation
data were presented as the mean of the panelists score.
Statistical methods
447
448
7 Days
14 Days
21 Days
28 Days
0
2
4
6
8
10
3.03
3.04
3.02
3.04
3.04
3.04
3.02
2.96
2.80
2.81
2.82
2.82
2.48
2.20
2.50
2.60
2.72
2.90
2.13
2.15
2.26
2.40
2.50
2.80
0.13
0.13
0.13
0.13
0.15
0.14
0.06
0.05
0.04
0.04
0.10
0.10
0.10
0.10
0.15
0.10
0.12
0.15
Standard deviations.
Initial (0 day) pH value of SP cubes was 5.7.
0.12
0.11
0.12
0.14
0.16
0.13
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
)1
)1
Table 2 Titratable acidity (TA) concentrations of SP lacto-pickles (g kg ) and brine (g L ) during fermentation
Salt concentration (%)
7 Days
0
2
4
6
8
10
5.40
4.4 0
2.50
2.2 0
1.3 0
1.1
14 Days
21 Days
28 Days
5.80
4.60
2.80
2.60
2.20
1.6
5.20
4.80
3.40
2.90
2.50
2.0
4.70
4.50
3.20
2.80
1.70
1.5
Standard deviations.
Initial (0 day) TA value of SP cubes was 0.75 g kg)1 and for brine was 0.12 g L)1.
a
Figures in parentheses indicate the corresponding values for lacto-pickle brine.
)1
Table 3 Lactic acid (LA) concentrations of SP lacto-pickles (g kg ) and brine (g L ) during fermentation
Salt concentration (%)
7 Days
0
2
4
6
8
10
1.20
1.10
0.80
0.6 0
0.40
0.90
14 Days
0.10
0.10
0.01
0.02
0.05
0.04
(1.80 0.10)
(1.60 0.20)
(1.3 0 0.1)
(0.90 0.01)
(0.70 0.04)
(0.50 0.04)
1.90
1.60
1.40
1.30
1.10
0.90
0.12
0.06
0.20
0.14
0.12
0.02
21 Days
(2.40
(2.20
(2.10
(1.80
(1.40
(1.20
0.10)
0.12)
0.13)
0.2)
0.02)
0.1)
2.20
2.00
1.70
1.50
1.30
1.10
0.12
0.02
0.03
0.12
0.12
0.12
28 Days
(3.50
(2.90
(2.70
(2.40
(2.00
(1.80
0.30)
0.13)
0.03)
0.2)
0.2)
0.05)
2.00
1.80
1.60
1.20
1.30
1.00
0.15
0.13
0.12
0.05
0.12
0.06
(3.10 0.05)
(2.70 0.03)
(2.6 0 0.12)
(2.20 0.03)
(1.90 0.06)
(1.70 0.12)
Standard deviations.
Initial (0 day) LA value of SP cubes was 0.20 g kg)1 and for brine was 0.00 g L)1.
a
Figures in parentheses indicate the corresponding values for lacto-pickle brine.
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
449
450
)1
)1
7 Days
0
2
4
6
8
10
165.3
158.0
146.2
134.3
123.9
122.0
14 Days
7.5
5.9
6.4
8.2
5.9
6.8
(23.4
(21.9
(18.5
(16.4
(15.8
(12.4
1.8)
1.9)
3.2)
2.8)
2.5)
0.4)
136.1
128.0
126.1
115.20
120.1
107.0
3.1 (20.1
6.4 (19.5
7.5 (15.2
6.1 (13.7
6.6 (10.4
6.10 (9.0
1.2)
2.3)
1.1)
1.4)
1.3)
0.8)
21 Days
28 Days
104.0
95.1
90.2
84.30
72.1
64.0
88.4
78.5
69.6
65.40
58.2
56.2
1.4
1.3
1.2
1.2
1.2
2.8
(17.4 1.6)
(15.6 1.5)
(12.8 0.4)
(10.6 0.2)
(7.5 0.3)
(7.0 0.1)
Standard deviations.
Initial (0 day) starch value of SP cubes was 178.0 g kg)1 and for brine was 0.0 g L)1.
a
Figures in parentheses indicate the corresponding values for lacto-pickle brine.
7 Days
0
2
4
6
8
10
15.70
12.20
12.50
12.40
10.10
9.70
14 Days
0.40
2.10
1.10
1.30
2.80
1.60
(13.10 0.80)
(12.10 0.70)
(11.00 0.50)
(10.04 2.50)
(9.03 0.40)
(7.84 1.30)
11.20
11.40
9.16
8.87
8.33
7.27
1.70
2.80
1.50
1.40
2.30
1.20
21 Days
(5.20
(5.60
(4.12
(3.90
(2.50
(2.40
0.20)
0.30)
0.20)
0.80)
1.10)
0.10)
3.50
3.66
2.50
1.66
1.44
1.41
0.40
0.80
0.20
0.10
0.10
0.10
28 Days
(3.80
(3.20
(2.20
(3.40
(2.30
(2.10
0.30)
0.20)
0.20)
0.30)
0.20)
0.10)
1.66
1.39
1.27
1.19
1.13
1.10
0.20
0.80
0.20
0.20
0.30
0.20
(2.90
(2.40
(2.00
(2.10
(2.00
(2.20
0.50)
0.10)
0.30)
0.10)
0.20)
0.20)
Standard deviations.
Initial (0 day) total sugar value of SP cubes was 26.00 g kg)1 and for brine was 0.00 g L)1.
a
Figures in parentheses indicate the corresponding values for lacto-pickle brine.
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
Anthocyanin content
Microbiology
)1
)1
Table 6 Anthocyanin concentrations of SP lacto-pickles (mg kg ) and brine (mg L ) during fermentation
Salt concentration (%)
7 Days
0
2
4
6
8
10
654.10
598.20
564.00
487.80
423.40
418.00
14 Days
24.20
23.60
13.20
22.90
32.60
12.10
(58.40
(46.40
(39.00
(37.80
(37.60
(36.80
8.40)
5.20)
3.00)
11.70)
2.70)
1.50)
434.30
512.20
474.20
443.00
404.20
401.00
21 Days
12.90
33.20
25.90
27.40
21.70
21.40
(56.20
(44.20
(38.10
(37.20
(36.90
(36.70
8.10)
2.90)
6.80)
4.60)
4.50)
2.50)
298.50
456.00
433.20
412.40
394.60
392.20
28 Days
22.20
18.60
12.40
22.00
31.90
21.60
(48.90
(42.00
(38.00
(36.90
(36.70
(36.70
7. 10)
3.90)
3.70)
2.50)
2.50)
2.50)
104.80
264.30
421.00
409.30
390.10
390.00
Standard deviations.
Initial (0 day) anthocyanin value of SP blanched cubes was 690.00 15 mg kg)1 and for brine was 0.00 mg L)1.
a
Figures in parentheses indicate the corresponding values for lacto-pickle brine.
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
451
452
Salt
concentration (%)
0
10
Days
Organic matter
(g kg)1)
Ash (g kg)1)
0
7
14
21
28
0
7
14
21
28
0
7
14
21
28
236.0
228.2
215.1
203.5
198.2
230.7
224.7
216.9
195.2
189.8
233.2
216.0
213.2
181.9
179.2
972.5
956.5
934.9
804.8
791.8
972.5
810.2
783.1
775.3
763.1
972.5
786.8
774.0
748.1
746.8
13.1
12.6
13.6
12.5
13.0
21.9
21.5
21.9
22.2
21.5
22.9
12.1
18.9
17.5
15.2
30.0
35.0
36.2
28.3
28.6
28.3
39.2
36.7
15.8
15.2
20.0
16.1
15.1
13.4
12.8
Fat (g kg)1)
Protein
(g kg)1)
Calories
(kcal g)1)
11.2
20.2
10.9
10.2
10.2
12.4
12.2
9.8
9.4
8.3
11.2
6.3
3.5
2.9
2.2
78.1
51.3
49.0
32.4
29.8
72.4
66.4
59.4
45.7
32.4
69.8
45.3
34.3
27.1
24.2
3.69
3.59
3.74
3.78
3.69
2.98
3.07
3.64
3.10
3.10
3.20
3.17
3.12
3.09
3.04
1.3
4.9
1.2
1.3
1.2
2.5
1.3
0.9
0.8
0.5
0.8
0.8
0.4
0.5
0.7
4.9
3.8
3.5
2.5
1.4
5.2
10.3
4.2
3.6
3.5
6.9
4.2
3.3
3.2
2.2
0.6
0.5
0.3
0.5
0.3
0.5
0.3
0.4
0.3
0.2
0.5
0.5
0.6
0.4
0.3
Standard deviations.
14
21
28
0
8
10
12.2
14.4
10.5
16.8
16.2
13.7
18.2
16.9
12.4
18.9
15.8
12.6
Texture (A)
Aroma (B)
Taste (C)
Colour
appearance (D)
Flavour (E)
After taste (F)
1.5
1.1
1.6
1.2
0.2
0.3
0.7
0.3
1.3 0.5
1.5 0.8
1.6
1.4
1.3
1.6
0.4
0.3
0.3
0.8
1.6 0.8
1.6 0.9
2.7
2.9
2.8
2.4
0.3
0.4
0.6
0.9
2.4 0.9
2.8 0.7
3. 6
4.5
3.1
3.6
10
0.6
0.7
0.8
0.3
3.8 0.7
3.2 0.6
3.8
4.7
4.3
3.6
0.7
0.8
0.5
0.3
4.2 0.8
3.9 0.7
Standard deviations.
n = 48.
1, dislike extremely; 2, like moderately; 3, like much; 4, like very much; 5,
like extremely.
a
Values are means of the panelists scores.
The correlation analyses among the proximate + analytical variables are presented in Table 10. The most
important correlations were pH TA (0.806), starch
LA (0.781), organic matter sugar (0.794), calories
protein (0.902), ash organic matter (0.842) and
fat TA (0.914). Furthermore pH and TA were
signicantly correlated with most of the attributes like
starch, fat, LA, calories and protein.
Using PCA, the original proximate and analytical
variables were reduced to three principal components
(PC 1PC 3), which had eigenvalues larger than one and
retained for rotation. PC 1 accounted for 58%, whereas
PC 2 and PC 3 accounted for 24% and 9%, respectively,
of the total variations (Fig. 3).When combined, PC 1
PC 3 together accounted for 91% of the total variations.
To assist interpretation of dimensions, the factor pattern
was rotated using varimax method. Based on the
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
Texture
5
4
3
Aftertaste
Aroma
2%
4%
6%
8%
10%
1
0
Flavour
Taste
Colour
Figure 2 Comparison of sensory scores of sweet potato (SP)
lacto-pickle prepared in various (210%) salt concentrations.
TA
LA
Starch
Sugar
Anthocyanin
OM
Ash
Fat
Protein
Calories
1.000
0.806**
1.000
0.714
0.611
1.000
0.875**
0.670**
0.781**
1.000
0.175
0.372
0.308
)0.035
1.000
)0.361
)0.356
0.087
)0.304
0.271
1.000
)0.151
0.068
0.085
)0.396
0.744
0.332
1.000
)0.554*
)0.396
)0.169
)0.673**
0.544*
0.514*
0.842**
1.000
0.961**
0.914**
0.689**
0.831**
0.268
)0.379
)0.073
)0.516*
1.000
0.894**
0.907**
0.584*
0.833**
0.093
)0.466
)0.311
)0.695**
0.949**
1.000
0.717**
0.812**
0.365
0.708**
)0.116
)0.591*
)0.408
)0.763**
0.790**
0.902**
1.000
2008 The Authors. Journal compilation 2008 Institute of Food Science and Technology
453
1.00
OM
Sugar
Ash
Principal component 2
454
0.50
TA
Anthocyanin
LA
Fat
0.00
pH
Protein
Calories
0.40
0.00
0.40
Principal component 1
LPs would be a novel product similar to lactic-fermented
cucumber, cabbage and garlic, and its regular consumption would be helpful in rectifying gastro-intestinal
disorders, aging and related ailments because of antioxidant principles. SP LPs prepared using Lb. plantarum
as the starter culture would be a good prospect for
commercialisation in small-scale industries.
Acknowledgments
Starch
0.80
Figure 3 Graphical representation of principal components (PC 1 vs. PC 2) of analytical + proximate variables of sweet potato
lacto-pickle. Abbreviations: TA, titratable
acidity; LA, lactic acid; Sta, starch; Sug, sugar; OM, organic matter; GE, gross energy
(calories); CP, crude protein.
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