Anthocyanin‐rich sweet potato lacto‐pickle: production, nutritional and proximate composition

摘要: Summary Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation brining the cut and blanched in common salt (NaCl, 2–10%) solution. They then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) incubated for 28 days. Treatment 8–10% brine solution was found to be organoleptically most acceptable. The final product 8% 10% solutions had pH (2.5–2.8), titratable acidity (TA) (1.5–1.7 g kg−1), acid (LA) (1.0–1.3 g kg−1), starch (56–58 g kg−1) anthocyanin content (390 mg kg−1) on fresh weight basis. Sensory evaluation rated anthocyanin-rich SP lacto-pickle acceptable based texture, taste, aroma, flavour after taste. Principal component analyses reduced eleven original analytical proximate variables (pH, TA, LA, starch, total sugar, anthocyanin, organic mater, ash, fat, protein calories) three independent components (factors), which accounted 91% variations.