fermented food products

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1. SEMINAR ON Health benefits of fermented foods SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES WARNER COLLEGE OF DAIRY TECHNOLOGY Advisor: Submitted by: Er. Puneet Arora Vipin Kumar Assistant Professor 16MSFT009 WCDT, SHUATS M.Sc Food Technology

2. Content Introduction Classification (by campbell-platt ) Other classification Fermented food products Conclusion References

3. Introduction Zymology/Zymurgy: The workings of fermentation. Louis Pasteur was the first zymologist when he connected yeast to fermentation. Pasteur demonstrated that yeast was responsible for fermentation to produce alcohol from sugar, and that air (oxygen) was not required. He also demonstrated that fermentation could also produce lactic acid. Fermentation is one of the oldest methods used by Asian people to preserve foods to destroy undesirable components to enhance the nutritive value and appearance of the food to reduce the energy required for cooking and to make a safer product

4. Classification (Campbell-Platt 1987) fermented cereal products fermented dairy products fermented fish products fermented fruit and vegetable products fermented legumes fermented meat products fermented beverages

5. Other classification: Containing viable micro-organism, ex yoghurt, cheese. Not containing viable microorganism, ex soy soace, bread , beer, wine. Microorganism used in early step of the production, ex cocoa, coffee, cassave product.

6. Fermented Food Product Bread Idli Natto Kimchi Kombucha Sauerkraut Miso

7. Bread Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. Bread is a staple food prepared from a dough of flour and water, usually by baking. Bread is served in various forms with any meal of the day. Nutritionally, bread is known as an ample source for the grains category of nutrition. maximizes CO 2 production, which leavens bread. other microbes used to make special breads (e.g., sourdough bread). can be spoiled by Bacillus species that produce ropiness.

8. Health Benefits Bread is a staple part of a healthy eating pattern as it is low in fat and one of the best sources of fibre. Bread is an important component of healthy eating. Wholegrain bread also provides B vitamins (to help the body convert food into energy efficiently), iron (for transporting oxygen around the body), zinc (for the growth of cells, healing and fighting infection), antioxidant nutrients such as vitamin E and selenium (which protect cells from damage by toxic substances including smoke pollution) and phyto-nutrients (plant substances that help protect against disease).

9. Idli Idli  is a traditional breakfast in South Indian households, especially in Andhra Pradesh, Karnataka, Tamil Nadu and Telangana where it is a popular breakfast dish that is consumed in numerous households. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.  In idli made with a 1:1 ratio of black gram to rice, batter volume increased about 47 percent 12 to 15 hours after incubation at 30°C. Using a 1:2 ratio of black gram to rice, batter volume increased 113 percent and acidity rose to 2.2 percent in 20 hours at 29°C.

10. Health Benefits It is easy to digest and get flushed out easily. Idli is highly nutritious. You can make it more nutritious by adding vegetables to the sambar. And the coconut chutney is also delicious in same time highly nutritious. Idli is a light dish so it is not all difficult to digest  Fermented Idli is rich protein, vitamin and carbohydrates.

11. Sauerkraut Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.  It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made.

12. Health Benefits It is a source of vitamins B, C, and K the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.

13. Kimchi Kimchi, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and  jeotgal . Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish.

14. Health Benefits Health benefits of kimchi include improved cardiovascular health and digestive system.  The wealth of antioxidants in kimchi  exercise healing effects in the medical conditions like cancer, diabetes, obesity, atopic dermatitis and gastric ulcers. The flavonoids and probiotics-rich kimchi help to combat aging, maintain healthy levels of cholesterol and strengthen the immune system.

15. Natto Nattō  is a traditional Japanese food made from soybeans fermented with  Bacillus subtilis var. natto. Nattō is made from soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. Some eat it as a breakfast food.  It is served with soy sauce, karashi mustard and Japanese bunching onion.  Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.

16. Health Benefits By mass, natto is 55% water, 18% protein, 11% fats, 5% fiber, and 5% sugars. Natto rich in vitamin K. Vitamin K is needed to regulate blood clotting, and to prevent bone loss and the calcification of arteries. Good source of probiotics,  fermented soy contains a lot of beneficial bacterial cultures that aid our digestive health and serve as a natural laxative. 100 grams of natto provide us with a mere 212 calories, and a respectable five grams of dietary fiber.

17. Conclusion Fermentation is a metabolic process in which microorganisms such as bacteria, yeast or fungi convert organic compounds-usually carbohydrates such as sugars and starch – into alcohol or acids. For example, yeast converts sugars into alcohol, lactobacilli bacteria turn sugars and starch into lactic acid and acetobacter bacteria turn alcohol into acetic acid (vinegar). Many people eat fermented foods to get a supply of live "good" bacteria. Examples include , sauerkraut, kimchi, kombucha tea Kimchi, sauerkraut, dill pickles and other pickled vegetables can be fermented using lactic acid fermentation, where lactobacilli bacteria convert the sugars in the vegetables into lactic acid.

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