Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble
| dc.contributor.author | Vu, Thi Huong | |
| dc.contributor.supervisor | Prof. Gary Dykes | en_US |
| dc.date.accessioned | 2018-06-11T07:23:50Z | |
| dc.date.available | 2018-06-11T07:23:50Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/68263 | |
| dc.description.abstract |
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. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | Public Health | en_US |
| curtin.accessStatus | Open access | en_US |
| curtin.faculty | Health Sciences | en_US |