Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble
A submerged fermentation was developed to enhance levels of bioactive compounds and associated bioactivity in carob kibble. The fermentation uses Saccharomyces cerevisiae at an inoculum level of 17 %, initial pH of 7.5, temperature of 28oC, agitation of 162.5 rpm, and a duration of 15 h. Both D-pini...
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| Format: | Thesis |
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Curtin University
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/68263 |
| _version_ | 1848761788714188800 |
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| author | Vu, Thi Huong |
| author_facet | Vu, Thi Huong |
| author_sort | Vu, Thi Huong |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | A submerged fermentation was developed to enhance levels of bioactive compounds and associated bioactivity in carob kibble. The fermentation uses Saccharomyces cerevisiae at an inoculum level of 17 %, initial pH of 7.5, temperature of 28oC, agitation of 162.5 rpm, and a duration of 15 h. Both D-pinitol, total phenolic contents and antioxidant activity were improved by 124, 66 and 64%, respectively, by the fermentation. The fermentation is potentially commercial viability with some further work. |
| first_indexed | 2025-11-14T10:37:14Z |
| format | Thesis |
| id | curtin-20.500.11937-68263 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:37:14Z |
| publishDate | 2017 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-682632018-06-11T07:23:50Z Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble Vu, Thi Huong A submerged fermentation was developed to enhance levels of bioactive compounds and associated bioactivity in carob kibble. The fermentation uses Saccharomyces cerevisiae at an inoculum level of 17 %, initial pH of 7.5, temperature of 28oC, agitation of 162.5 rpm, and a duration of 15 h. Both D-pinitol, total phenolic contents and antioxidant activity were improved by 124, 66 and 64%, respectively, by the fermentation. The fermentation is potentially commercial viability with some further work. 2017 Thesis http://hdl.handle.net/20.500.11937/68263 Curtin University fulltext |
| spellingShingle | Vu, Thi Huong Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble |
| title | Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble |
| title_full | Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble |
| title_fullStr | Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble |
| title_full_unstemmed | Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble |
| title_short | Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble |
| title_sort | development of a biological technique to produce a bioactive-rich food ingredient from carob kibble |
| url | http://hdl.handle.net/20.500.11937/68263 |