Some physico-chemical qualities and acceptability of fermented curry paste

Y. Abolhassani, Mohd. Khan Ayob, Abd. Salam Babji, M. Ghasem

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fermented and ordinary curry pastes. Rapid pH drop was observed in inoculated sample with Lb. plantarum presenting better performance than the Lb. bulgaricus. Titratable acidity increased significantly (p<0.05) in both fermented samples due to production of up to 1.7 % lactic acid which leads to a decrease in pH from 5.5 to 3.8. Color analysis showed in fermented samples, the lightness (L) and yellowness (b*) increased significantly while redness (a*) decreased, concurring with the consumer preference of fermented samples for color attribute. The consumer survey and sensory evaluation results showed there were no significant difference (p>0.05) in most of the attributes of original recipe and fermented curry paste except for color and sweetness. In summary, this study showed fermented curry paste with Lb. plantarum and Lb. bulgaricus exhibited new sensory attributes encouraging acceptability by consumers.

Original languageEnglish
Pages (from-to)581-588
Number of pages8
JournalInternational Food Research Journal
Volume16
Issue number4
Publication statusPublished - 2009

Fingerprint

curry
Ointments
titratable acidity
sensory properties
Color
Lactobacillus delbrueckii
consumer attitudes
Lactobacillus plantarum
Lactobacillus delbrueckii subsp. bulgaricus
Pleasure
consumer acceptance
color
sweetness
lactic acid bacteria
Lactic Acid
Bacteria
sampling
testing

Keywords

  • Fermented curry paste
  • Lactobacillus bulgaricus
  • Lactobacillus plantarum

ASJC Scopus subject areas

  • Food Science

Cite this

Some physico-chemical qualities and acceptability of fermented curry paste. / Abolhassani, Y.; Ayob, Mohd. Khan; Babji, Abd. Salam; Ghasem, M.

In: International Food Research Journal, Vol. 16, No. 4, 2009, p. 581-588.

Research output: Contribution to journalArticle

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