Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant
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Solid brem is an indigenous fermented food of Indonesia, which often has typical form of long thick bar, white to yellow in color, sweet-sour taste with cooling sensation, and it is easy to crumble by the presence of water. These unique characteristics are generated through alcoholic fermentation of glutinous rice, followed by filtration, concentration, whipping and dehydration. Although it is continuously produced and sold as regional specialties of Madiun, East Java, most people refuse to consume this solid brem due to its high sugar content and lack of information that describes its potential health benefits. The present study is attempting the possibility of combining glutinous rice with another local material having well-known health benefit. Here, we utilize the potency of local purple sweet potato (Ipomoea batatas var. Gunung Kawi), being rich in carbohydrate and anthocyanines, to partly substitute the glutinous rice while adding the health benefits of the final product. The present anthocyanins in sweet potato has been well-studied, exhibiting antioxidant, anti-inflammation, and hepatoprotective activities. The raw materials were subjected to yeast fermentation for 7 days, and subsequently extracted using manual mechanical press. A series of materials ratio (extract of fermented glutinous rice: purple sweet potato = 30:1, 15:1, 15:2) was determined prior to dehydration of brem, and then the color, sugar content, pH, antioxidant activity, and sensory properties of the resulted product were analyzed. Moreover, the competitive analysis and marketing strategy will also be discussed in order to make sure the sustainability of this new innovation.The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave,and the change of fermentation properties of soymilk Mantou dough were investigated.The results showed that the content of surface free sulfhydryl bond content in soymilk protein and the gas production of fermented dough increase rapidly and then decrease,the reducing sugar content increases appreciably at the beginning and then decreases while the height and pH fermented dough presented decreasing trends with the increase of microwave treating time.
Reducing sugar
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The dynamic changes of sensory quality and the contents of main chemical components such as tea polyphenols,amino acids,thearubigins,theaflavins,theabrownines and soluble sugar in aged green tea were analyzed by pile-fermenting and microbial fermentation.The results showed that,compared to the raw material,the contents of tea polyphenols,amino acids and thearubigins reduced 39.17%,54.45% and 12.43% respectively,and the contents of theaflavins and theabrownines increased 66.67% and 116.92% respectively.The content of soluble sugar were slightly decreased.The content of fluoride remained the same basically.There were significant differences of sensory quality in different tea processing-stage.The bitterness and astringency reduced in made tea.
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Brine
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Using wet apple pomace as main raw material,apple fermented vinegar was produced through alcoholic fermentation and acid fermentation.The sugar content 、alcohol content and acidity change in the fermentative process were studied by mono-factor and orthogonal experiments,determined the optimum condition.The optimal alcohol fermentation were sugar content 12%,with inoculum 10%,at 28 ℃ for 5 days,the optimal acetic acid fermentation were at the initial alcohol content 6°,with inoculum 8%,at 32 ℃ for 6 days.
Pomace
Ethanol Fermentation
Alcohol content
Ethanol content
Reducing sugar
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Recently, fermented foods have been developing huge demand among modern consumers due to their health benefits and pleasant flavour. The objective of the present work was to evaluate the effects of fermentation time and different sugar sources on the physicochemical and antioxidant activities of kombucha tea. The sugar sources selected were white refined sugar (WRS), coconut palm sugar (CPS) and molasses sugar (MS). The fermentation substrate was boiled black tea, 10% (w/v) of each sugar, 3% (w/v) of tea fungus (SCOBY) and 10% (v/v) of previously fermented kombucha tea (back slope fermentation). The mixture was incubated in the dark at 24±3°C for 14 days. The sugar and organic acid contents were determined by HPLC, while the antioxidant active was determined by the DPPH and FRAP methods. Results demonstrated significantly higher biomass formation, glucose and sucrose content for kombucha tea fermented with WRS, while kombucha tea fermented with MS showed higher organic acid contents. Moreover, kombucha tea fermented with CPS exhibited the highest antioxidant activity and total phenolic content, followed by those fermented with MS and WRS. The present work demonstrated that kombucha tea fermented with CPS is recommended to be consumed as functional beverage for health benefits and prevention of oxidation related diseases. In addition, CPS and MS are good sugar alternatives to sucrose and other sugars frequently used in kombucha fermentation.
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Using Chinese chive as a raw material,the sugar content,fermentation temperature,salt content and inoculation amount were studied for the fermentation of Chinese chive.The result showed that sugar was the substrate for fermentation.The normal fermentation was carried out at 25℃ with 3% sugar and 6% salt.
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Kombucha is made from sweetened tea fermented by a symbiotic culture of bacteria and yeast consumed worldwide because of its potentially beneficial effects on health. However, there are only few studies on the safety of kombucha consumption that will establish it as a functional beverage. The present study compared, pH, temperature and sugar content of different tea mixtures of black or green tea as nitrogen sources and white and brown sugar as carbon sources in a 30-day fermentation period. A marked decrease in pH was observed throughout fermentation with Green tea-White (GW) sugar mixture showing the lowest recorded pH value of 2.37 on the 14 th day of fermentation. Temperature is essential in the fermentation process and thus maintained at ambient 29±1°C. Black and green teas with white sugar (7°Brix) showed to have higher sugar level compared to tea mixtures with brown sugar (5°Brix). Brine Shrimp Lethality Assay was carried out to determine cytotoxicity of kombucha. The four substrate combinations have very low LC 50 values with Black tea-Brown sugar (BB) mixture showing to have the lowest in both acute and chronic effects (0.073 ppm and 0.101 ppm, respectively). This indicates safety of kombucha for consumption.
Brix
Black tea
Reducing sugar
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Taking kapok as raw material, a new fermentation production of kapok wine was developed with juice fermentation. On the basis of single factor experiment, the fermentation temperature, time, sugar content and yeast inoculum were optimized. Through four factors of four levels orthogonal experiment, the optimum combination of fermentation conditions was determined as follows: fermentation time 5 d, fermentation temperature 25℃, yeast inoculum 0.2%, sugar content 15%. The significant influence of the four factors in order was sugar content, fermentation temperature, fermentation time and yeast inoculum. The finished product can meet the national standard in sensory indexes, physicochemical indexes and hygienic indexes.
Fermentation in winemaking
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A new type of fermented health drink was produced using wild south jujube as raw material in the study.The optinal fermentation conditions were as followed:the fermentation time of lactobacillus 8 h,the content of stabilizer composition including 1‰ CMC-Na,1‰ sodium alginate and 1.2‰ xanthan gum,the content of fermented juice 45%,sugar level 8% sugar and pH 4.1.
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Changes of total acid,pH value,soluble solids,VC,total sugar,reducing sugar,protein and amino acid content of green pepper and Chilli during the inoculated fermentation process were investigated in the experiment.The result indicated that green chill fermentation had the same typical characteristics with Chilli fermentation,which confirmed the feasibility of green pepper sauce via fermentation.Adding sugar or sugar-containing vegetables may improve the quality of the fermented sauce.Besides,improving the flavor and reducing the loss of chlorophyll was the key to the color retention of the green pepper sauce.
Reducing sugar
Acetic acid bacteria
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