DefinePK

Abstract

Background and Objective The lactic acid fermentation without starter addition natural fermentation may provide a standard preservation technique to produce sweet potatoes pickle that can be adopted at the household level. The objective of this study was to investigate the potential use of natural fermentation with variants of salt concentration to produce acceptably pickled of orange-fleshed sweet potatoes. Materials and Methods The cubes were pickled by lactic fermentation by brine the cut and blanched cubes in five concentration level of common salt NaCl, 1-6 solutions and incubated for 12 days. Every 2 days, the sample was withdrawn for the various analysis, i.e., total acidity pH, total soluble solid, reducing sugar and total lactic acid bacteria. Meanwhile, the sensory was measured only for day 12 fermentations. Results All physicochemical and sensory of pickled were affected by salt concentration during fermentation. Higher salt concentration increased total soluble solid and reducing sugar of the pickle but decreased total acidity and consequently influenced the aroma, color, texture and overall appearance of the pickle. About 5 of salt concentration was found to be organoleptically most acceptable moderately like. Conclusion The sweet potatoes pickle prepared using 5 of salt concentration could be a good prospect for commercialization in small-scale industries and could be used to fulfill the growing demands of foods with low sodium content.