Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

• DOI: 10.1016/j.jafr.2021.100206
• Publication Date: 2021-09-04T15:00:28Z
• Authors: Martha Waithera K...; Joseph Wafula Mat...; John Masani Nduko
• Keywords: Mangifera; Lactobacillus casei; Titratable acid

Processing mango (Mangifera indica L.) is one of the ways minimizing post-harvest losses. Lactic acid bacteria (LAB) fermentation a promising processing method to expand diversity processed products. The aim this study was develop fermented leathers and evaluate effect LAB pulp on physicochemical, antioxidant, sensory properties leathers. Pulps two varieties (apple ngowe) were at 37 °C for 24, 48, 72 h using strains; Lactobacillus plantarum (DCRUST PKLP4) casei (LC-1) its physicochemical [pH, total soluble solids (TSS), titratable acidity (TA), moisture content (MC), fibre, ash], antioxidant [vitamin C phenolic (TPC)], leather determined. significantly reduced pH, TSS fibre (p˂0.05), while increasing TA, TPC ash contents but with no vitamin C. L. had superior regard compared casei. In all treatments, 24 appropriate since extended (up h) did not alter or rather lead nutritional content. variety strain (p˂0.05) affected (individually interactively) Use therefore recommended enhance benefits functional dried fruit as way increase their shelf life minimize