Journal of Clinical Nutrition & Dietetics

Development and physio-chemical evaluation of fermented fruit pulp

29^th International Conference on Clinical Nutrition
February 13-14, 2023 | London, UK

Mayuri Rastogi*, Saleem Siddiqui, Vandana Singh and Bushra Shaida

Sharda University, India

ScientificTracks Abstracts: J Clin Nutr Die

Abstract

Introduction: Nutrients especially water-soluble vitamins are vital for health and the requirements can be only met by oral or intramuscular route. Diet plays an essential role in fulfilling daily vitamin dose; however, lack of awareness, poor nutrient absorption and indigestibility leads to deficiency of water-soluble vitamins. The microbial production of vitamins provides a naturally and economically interesting approach to improve the nutrient content in fermented foods. The benefit of fermented foods for consumer is not only limited to enhance B12 vitamins but also a good source of antioxidants and improved antimicrobial, probiotic and organoleptic qualities. Materials and methods: Pineapple pulp was fermented with Lactobacillus plantarum and produce nutrient rich fruit probiotic. Different sucrose concentration was checked for different parameters such as duration, acidity and viable cell count. After 48 hrs of incubation at 37oC, the viable cell count was measured. Physico-chemical analysis was done for analysis of Protein, sugars and Tithable acidity using standard protocols. Results: Fermentation was done for 48 hrs and the CFU was observed 6.0 ± 0.1 to 8.10 ± 0.38 log CFU/mL, at the same, pH decreased to acidic (3.4-3.5). Phytochemical analysis showed that, the protein content 2.84 gm per 100 gm, reducing sugar 17.5%, Nonreducing sugar 5.83%, Total Sugar 23.5%, titrable acidity 0.373%. Conclusion: It is possible to ferment pineapple pulp with Lactobacillus plantarum and create a delightful jelly. The entire product is formed by microbial fermentation, using Generally Recognized as Safe (GRAS) bacterium. Keywords: Bio absorption, Microbial fermentation, Nutritional quality, Lactobacilli.

Biography

Mayuri Rastogi, BSc, MSc (Food and Nutrition, 2007) and pursuing PhD. She is working as assistant Professor in Sharda University from last 5 years. Prior to this she worked for 7 years in multispecialty hospitals as clinical Dietician. Her area of interest is micronutrients role and intervention studies.