FACULTY OF FOOD SCIENCE AND NUTRITION

SEMESTER 2 2019/2020
NE40402 NUTRITIONAL CONTENT IN FOOD

GROUP 14

BIOPRESERVATION
 CONTENT

LEGUMES VEGETABLE
FERMENTATION FERMENTATION

DAIRY MEAT
FERMENTATION FERMENTATION
 BIOPRESERVATION
• Biopreservation  use of antagonistic microorganisms to inhibit or destroy undesired
microorganisms in foods to enhance food safety and extend shelf life.

• In order to achieve improved food safety & to harmonize consumer demands with the
necessary safety standards, traditional means of controlling microbial spoilage and safety
hazards in foods are being replaced by combinations of innovative technologies that include
biological antimicrobial systems such as lactic acid bacteria (LAB).

• The basic function of LAB is in food fermentation and recognized as GRAS. It helps in
protection of nutritional qualities of raw material, enhances the shelf life of food and
protects food against spoilage and pathogenic organisms.
FERMENTED LEGUME
PRODUCT
(DOUCHI)
Fermented and salted black
soybeans

Traditional salt-fermented
soybean product that originated in
China

Aspergillus-type douchi is the

earliest, and has been the most
popular type

 Exact processing method and

benefit of human health
FERMENTED DAIRY PRODUCT
(YOGURT)
Dairy Fermentation
Process of making yogurt Homogenised whole milk

Heat treatment (80-90°C)

Cooling process (40-45°C)

Addition of culture

Incubation 43°C

Fermentation is stopped by cooling to 4°C

Packaging

Storage at 4°C
FERMENTED VEGETABLE
PRODUCT
(KIMCHI)
◦ Region : Korea
◦ Major ingredient : Chinese cabbage or radish
◦ Sub ingredient : chili powder, ginger, green onion, garlic, and salted seafood
◦ Taste : Fermented shredded cabbage with a very spicy with sour, sweet and
carbonated taste
◦ Product : rich in various biological compounds such as dietary fiber, vitamin C, β-
carotene, β-sitosterol, minerals
PREPARATION
METHOD OF
KIMCHI
• The quality or taste of kimchi are depending: ingredients, processing methods and condition of fermentation.
• Many bacteria are involved in kimchi fermentation but lactic acid bacteria are the main while the harmful bacteria are
suppressed during cabbage salting and fermentation

Fermentation of the vegetable

Low-calorie food with rich in ingredients by probiotic LAB
various biological compounds such improves taste, preservation
as dietary fiber, vitamin C, β- properties and functionality of
carotene, β-sitosterol and minerals kimchi.

health-promoting function
(antioxidant activity, anti-aging,
anti-mutagenic and anti-tumour
activity, anti-microbial activity,
immune stimulating activity, anti-
obesity and anti-atherogenic effects)
THAT’S ALL FROM US !