Graduate Thesis Or Dissertation
 

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/5h73pz35p

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  • Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from 3.24 to 4.12 and titratable acidity ranged from 0.30 to 0.93%. All strains tested degraded malic acid and citric acid. Leu. mesenteroides and Leu. oenos did not utilize citric acid for diacetyl-acetoin production. The concentration of acetic, propionic and lactic acids varied among the fermentation treatments. The heterofermenters produced high concentrations of CO₂, ethanol and mannitol and CJB with high volatile/nonvolatile acid ratios. The fermentation balance indicated that sugars had been used to produce compounds not measured in this study. Twelve aroma and six flavor by mouth descriptors were used to describe flavor of the final products in the trained panel descriptive analysis. Sourness intensity was the only sensory descriptor that correlated with the chemical analysis data. The intensities of seven aroma and three flavor by mouth descriptors were significantly different (p < 0.05) among treatments. Aroma preference mean scores from 9-point hedonic scale ranged from 4.69-5.39; they were not significantly different (p > 0.05). Formation and Potential Industrial Applications of An Insoluble Polyelectrolyte Complex: Chitosan-Polyacrylic Acid Chitosan and polyacrylic acid mixtures were prepared in different mole ratios and at different ionic strengths (0.025-0.300). No insoluble complex formation at pH=2 was detected. In the 3 to 6 pH range, the maximum complex formation occurred at different mole ratios. The complex composition is affected by pH but not by ionic strength. An electrostatic interaction between -COO⁻ and -NH₃+ groups was involved in complex formation. This study suggests that process recommendations for industrial application of chitosan as a coagulating agent can be made based on the ionic strength, pH and charge group concentration of the fluid to be treated.
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