Effect of blanching on fermentation efficiency and quality of freeze-dried lactic-fermented Idor longan (Dimocarpus longan Lour.) pulp
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Abstract
Idor longan pulp is rich in carbohydrates and bioactive compounds, with potential as a prebiotic substrate. However, its dense tissue structure may hinder the growth and activity of lactic acid bacteria (LAB). This study investigated the effects of blanching pretreatment on lactic fermentation efficiency, product quality, and LAB viability in fermented and freeze-dried Idor longan pulp. Blanching was carried out at 50, 60, 70, and 80°C for 5 to 20 minutes (5-minute intervals), followed by fermentation using Bifidobacterium animalis subsp. lactis BB‑12. Key parameters included pH, lactic acid, reducing sugars (post-fermentation); moisture content, water activity (aw), texture crispness, and viable cell count (post-drying). Blanching at 60°C for 10 minutes yielded optimal outcomes: pH 3.96± 0.02, lactic acid 0.259±0.014%, reducing sugars 2.84%, moisture 4.67±0.47%,
aw 0.47 ± 0.01, crispness 2,407.66±82.56 gf, and LAB viability of 8.53 log CFU/g. The findings confirm that blanching pretreatment improves the substrate environment, enhances fermentation performance, and stabilizes the quality of longan-based probiotic products.
Tóm tắt
Thịt nhãn Idor là nguồn nguyên liệu giàu carbohydrate và hợp chất sinh học, tiềm năng ứng dụng làm prebiotic. Tuy nhiên, cấu trúc mô đặc trưng có thể cản trở sự phát triển của vi khuẩn lactic. Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của quá trình chần đến hiệu quả lên men lactic, chất lượng và khả năng sống sót của vi khuẩn lactic trong thịt cơm nhãn Idor sau lên men và sấy thăng hoa. Nguyên liệu chần ở 50, 60, 70 và 80°C trong thời gian 5 - 20 phút (bước nhảy 5 phút), chủng vi khuẩn Bifidobacterium animalis subsp. lactis BB‑12 làm chủng khởi đầu. Chỉ tiêu đánh giá gồm pH, acid lactic, đường khử sau lên men, độ ẩm, độ hoạt động của nước (aw), độ giòn và mật số vi khuẩn sau sấy. Kết quả cho thấy chần ở 60°C trong 10 phút thích hợp cho lên men thịt nhãn và ổn định chất lượng với pH ở mức 3,96±0,02; acid lactic 0,259±0,014%; đường khử 2,84%; độ ẩm 4,67±0,47%; aw 0,47±0,01; độ giòn 2.407,66±82,56 gf, mật số vi khuẩn lactic 8,53 log CFU/g. Kết quả nghiên cứu giúp khẳng định vai trò của tiền xử lý chần trong cải thiện môi trường nền, nâng cao hiệu quả lên men và tính ổn định của sản phẩm probiotic từ nhãn.
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