Journal of Food Processing & Technology

Hassen Y

Publications

• Research Article
  Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for the Production of Rice Injera
  Author(s): Hassen Y, Mukisa IM, Kurabachew H and Desalegn BBHassen Y, Mukisa IM, Kurabachew H and Desalegn BB
  
  Injera is a yeast-risen flat-bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually every household. Despite the fact that injera is a favorite staple food, starters have not been evaluated for the production of rice-based injera. Combination of starter cultures of lactic acid (Lactobacillus plantarum, Lactobacillus fermentum) and yeast (Saccharomyces cerevisiae) and irsho (back slopping) were used to ferment rice batter during 96 h. Changes in pH, titratable acidity (TA) and microbial count were analyzed at 6 h intervals and consumer acceptability was done at 24 h and 48 h. LAB starters and their co-cultures yeast decreased pH from 6.35 to 4.5 and increased titratable acidity from 0.33% to 0.95% (lactic acid w/w ) within 18-24 h while in the spontaneous fermentation with traditional irsho it took 48 h-54 h to attain pH and t.. View More»
  DOI: 10.4172/2157-7110.1000721

  Abstract PDF