ISSUE NO:20 DECEMBER’17

ESSEN RIVESTA
ENTWINE WORLD & NUTRITION

Fermented foods
Contents….

02 A folktale on fermented foods

04 Cereal based fermented foods

06 Probiotic Powerhouse

07 Grape seed Extract Preservative

08 Clay Packaging

10 Anaerobic Fermentation Monitor

12 Edible Sensors

14 Industrial Updates

15 A Visit to TANTEA
F ermented

foods
A folk tale on fermented foods…. ER
4
As we all know “Fermentation”, the principle behind fermented
foods is the process of converting carbohydrates to alcohol and
carbon dioxide or organic acids using microorganisms such as bac-
teria or yeast in anaerobic condition and its mainly applied in bev-
erage industries.
But actually, fermenta-
tion is a preservation
technique employed to
increase the shelf life of
a product to make it
available in all seasons
and it also reduces the
toxicity of foods. There
are an ample number of
fermented products with
traditional and cultural
value in the market. Our
idly batter and buttermilk
dates before Pasteur's
discovery about fermen-
tation.
This shows that the process of fermentation dates at least 6000 years back
and probably originated from microbial interactions of an acceptable nature.
The main bacterial species involved in fermentation includes lactobacillus,
leuconostoc, pediococcus and streptococcus.
The importance given to fermentation in modern life can be noted by the
wide spectrum of fermented foods marketed both in developing as well as
industrialized countries, not only for the benefit of preservation, but also for
 ER
5
their sensory attributes, nutritional quality and digestibility. Fermenta-
tion plays a great deal in preserving perishable raw materials in a cheap
and energy efficient way. Fermented foods are generally described as a
palatable and wholesome food and its advantage include optimization of
immune system against diseases as most of the fermented foods have live
and beneficial microorganisms which is also responsible for the proper
functioning of gut and also helps to control diabetes and fight against
obesity, helps in detoxification and contains many nutritional value. Most
of the fermented foods fall under the following categories which includes
bean-based, grain based, vegetable based, fruit based, dairy based, meat
based and fish based. The best examples of fermented foods are sauer-
kraut, kimchi, kombucha, cheese, kefir, yogurt etc. This edition encom-
passes different kinds of fermented foods , their preparation and their
benefits.

Reference: www.soyinfocentre.com

www.sciencedirect.com

Compiled by

Bhavadharini B

Do you know:
* Avocado has the highest protein content of all
fruits.
* Lemon contains more sugar than strawberries
Devipriya K
III B.Tech FPE
 ER
6
Cereal based Idly/Dosa/
Dhokla:

Fermented These are originated

from South India. It is
low calorie starchy
foods food. Each plain idly
has approximately
As we all know cereals Koozhu (Khangi):
39calories, 2grams pro-
are the major nutrients A food is from Tamil- tein, 2 grams dietary
of all over the world, Nadu. It is prepared fiber, 8 grams carbohy-
but it is deficient in by a cup of ragi flour drates and no fat. Dosa
some components is mixed with two is a favorite fermented
like essential amino cups of water and left food. It is a kind of flat
acid. Fermentation overnight to sour. It pancake made from
plays a important role is cooked using me- fermented batter of
to improve the nutri- dium-low heat till rice and black lentils. It
ents most of water is is made on a hot tava
evaporated and ragi is greased with oil. Varied
well cooked and forms of dosa also
when is at right con- available like onion
sistency, a tablespoon dosa, ghee dosa, adai
of cooked rice is dosa, rava dosa etc.
added. A preparation The dhokla is prepared
mixed with yoghurt by the fermented batter
and salt for consump- is poured into a greased
tion. It is made with tray and steamed in
sorghum, pearl millet, open condition for
little millet, foxtail 10mins.
millet.
 ER
7
Kenkey:
It is a popular traditional
fermented food made from
maize and is a staple for most
of the peoples in the coastal
regions of Ghana. It is a sour
tasting cooked stuff porridge
of elastic consistency made
from fermented whole meal
maize dough shaped into balls
and wrapped in plantain leaves.

Akpan:
It is a yoghurt- like Fermented rice Ambali:
product prepared from (pazhaya sooru): It is easily digestible
a partially fermented It is originated from food for infants and
cooked maize gruel, Tamil Nadu. It is eas- invalids. It is prepared
named OGI. It is usu- ily digestible. It is by millet flour is com-
ally mixed with con- prepared by water is bined with water to
densed milk, ice and added to cooked rice make a thick batter ad
sugar by street vendors and allowed to fer- fermented for 14 to
just before consump- ment overnight. 16 hours. The batter
tion. is added to partially
cooked rice with con-
Reference: tinuous stirring.
 www.bbcgoodfood.com
 www.after.fp-7.eu/en/products/cereal K.Vinitha
based products III B.Tech FPE
P robiotic
ER
8

owerhouse
Kefir
A probiotic cultured drink, it
contains multiple strains of
Tempeh
bacteria and yeast. It is rich in
minerals and vitamins particu- It’s another version of
larly vitamin B,K. fermented soy beans, it is a
rich protein source so a
Sauerkraut
good choice for vegetarians.
It is a fermented cabbage
dish has been around for Yogurt
centuries. It is rich in fibre,
Lactobacilli bacteria con-
vitamins A,C,K and
vert lactose sugar in milk into
various B vitamins. It is a
glucose and galactose, which
good source of iron, man-
break down further into lactic
ganese, copper, sodium,
acid, giving it’s a sour taste.
magnesium and calcium. It
is to make at home.
Lassi
It is made from soured milk, drunk as a pre-
dinner yogurt drink for centuries. It is a popular
way of achieving probiotic bacteria.

REFERENCE:
K.Vinitha
www.bdu.ac.in
III B.Tech FPE
 ER
9

Grape seed extract-

A meat preservative
method to control auto-oxidation
Grape seed is the by-product of
and microbial spoilage in food and
food industry and forms the
acts as a preservative. Grape seed
cheap source of natural anti-
extract is a viable natural alternative
oxidant and anti-microbial prop-
to synthetic ingredients that preserve
erty due to its phenolic contents.
meat quality in precooked ready-to-
The quantity of the seed should eat meals. Grape seed extract is a vi-
contains 15% of the net weight able natural alternative to synthetic
of the fruit.. To retard the quality ingredients that preserve meat qual-
loss and deterioration, synthetic ity in precooked ready-to-eat meals.
anti-oxidants and microbial The grape seed extract contains rich
agents have been used. To avoid phenolic compounds so the concen-
the harmful consequences caused tration of 0.02% of grape seed ex-
by the synthetic anti-oxidants, on tract reduce the formation of off-
the other the group of natural odours associated with lipid oxida-
anti-oxidants and anti-microbial tion in process the meat without af-
agents is emerging as an effective fecting the colour of the meat.
 ER
10
Addition of grape seed extract did not The high concentration of the grape
change colour measures of redness, seed extract yielded better results than
yellowness or colour intensity. It did synthetic preservatives. Grape seed ex-
not affect the sensory profile of the tract contains some of the volatile aroma
meat. compounds at low level.

Reference: Sivaranjany G S
https://www.bakeryandsnacks.com III B.Tech(FPE)

Clay Packaging
Hayriye Unal, Ph.D., Sabanci University dis-
cussed at American Chemical society 254th National meeting
in Washington DC. They developed a packaging film coated
with clay nano tubes packed with an antibacterial essential
oil that provides 1-2 punch preventing both over ripening
and microbial growth. The hope is that new film could im-
prove shelf life of perishable. The team experimented by
wrapping the tomatoes, bananas in film to test its effective-
ness over varying amount of time and compared them to
food wrapped in plain polythene . After few days, tomatoes
wrapped in new film were better preserved than control
one. The film retained its colour and were free of brown
spots whereas the control banana had darker colour and
were full of brown spots. The film worked well on chickens.
It was created to address the issues of bacterial contamina-
tion and permeability to both oxygen and water.
 ER
11
It also designed to prevent too much of ethylene, which is a compound
naturally released by fruits and vegetables that aids in ripening process
but an excessive amount trapped underneath the packaging film cause
over ripening or rotting around foods. In an effort to scavenge for ethyl-
ene and provide a gas barrier group incorporated clay "halloystie nano-
tubes" which are small hollow cylinder into its film and prevent water va-
pour and other gases from entering. It can be even loaded with natural
anti-bacterial oil like carvarcol, they can be coated on inner surfaces of
packaging film with loaded nanotubes to kill microbes.
Kowsika.N
II B.Tech FPE

Hi Everybody! My origin is from Korea. I'm a traditional

fermented dish made from vegetables including cabbage
and some seasonings such as chilly powder, ginger and
garlic . My delicacy dates back to 7th century. I'm known
to improve cardiovascular and digestive health problems.
In traditional preparations I was stored underground in
jars to keep cool and unfrozen during winter months. I'm
mostly available in winter season. I promote digestion,
regulate cholesterol, have some antioxidant properties,
boost your immune system and prevent cancer. Is your
mouth watering?

Can you guess who am I?

ANSWER A. Haniya Azfar Fathima
Refer page no: 15 B. II B.Tech FPE
 T
ER
12
echnical innovation
Anaerobic Fermentation Monitor (AFM)
The Anaerobic Fer- lignocellulose hydro- controlled individu-
mentation Monitor lysates For each fer- ally and can be
(AFM) is a robust and menter, stirrer speed started and stopped
user-friendly laboratory and temperature can be and started again at
parallel bioreactor that set independently. Time any time during
allows for accurate -dependent programs other running ex-
comparisons of carbon are also easy with the periments. Conver-
conversion rates and AFM. Fully controlled sion rates and yields
yields for six simultane- with user-friendly PC can be measured as
ous anaerobic fermen- software, the Alcohol a function of feed-
tations. Monitoring the Fermentation Monitor stock, yeast strains
amount of CO2 that uses Microsoft Excel or other process
evolves from a fermen- for generating ad- conditions such as
tation broth under well vanced reports contain- medium tempera-
controlled conditions is ing all measured data, ture. The AFM con-
a reliable comparison data analysis tables and trol software is
method that has corresponding graphs. password protected,
proven to be very use- The software is intui- all user actions are
ful in all industries that tively designed with a logged and stored
use anaerobic fermen- “no need for a manual” automatically and
tations. The AFM is approach. The entire data is stored in en-
equipped with very operation of the AFM crypted form.
strong magnetic stir- can be mastered within
educated laboratory
rers, able to handle vis- 10 minutes, even by un-
staff, which is an
cous media and feed- trained staff. Each fer-
important money-
stocks such as . menter flask is
saving feature.
 ER
13
Applications
Quality control of regular/ com-
mercial yeast and traditional feed-
stock such as molasses. Conversion
of wort into beer. Conversion of
grape juice into wine. Alcohol tol-
erance and toxicity studies. Many
satisfied users involved in biomass
to ethanol conversion processes
describe the AFM not only as the
perfect screening machine for gen-
eral research on anaerobic yeast
fermentations, but also as a powerful time saving tool for design and
process optimization. A very accurate characterization of the fermenta-
tion quality can be obtained without the need for highly educated labo-
ratory staff, which is an important money-saving feature.

A.Haniya Azfar Fathima

II B.Tech
Broccoli contains twice the vitamin C of the orange.
Chewing coffee beans can help to eliminate bad breath.
.
Smell an green apple to prevent claustrophobia

Vinu J
III B.Tech FPE
E dible sensors
ER
14

A sensor is a device which detects and responds to the input signal and transmits them
electrically over a network for reading and further processing. Edible sensors are ultra-
thin sensors which are five times thinner than human hair. These sensors are biodegrad-
able and are made up of polymer obtained from corn and potato starch, magnesium
(which can be digestible), water soluble silicon dioxide and nitride. These sensors are 16
micro-meters thin and were encapsulated in compostable polymer. They were not only
edible but also viable during rough handling of produce. They can be crumbled and
folded and poses no threat to the consumers on consuming it. These sensors are of con-
tact type and sense the temperature of the produces and are helpful in detecting its fresh-
ness. The sensor is connected to the micro battery and then to the microprocessor from
where the signals are transmitted through biodegradable cables. Researches are being
undertaken to transmit sensor data wirelessly through biocompatible energy source which
were time intensive and expensive.

Reference: B.GOKUL AARTHI

https://www.engadget.com III B.TECH FPE

Kefir gives a good night’s sleep. (kefir is a protein rich drink which
provides you a 20% of the daily calcium you need)
 ER
15
Depiction
of the cover.....
The cover is made awesome with the purple

cabbage and grated beets, which gives it this beautiful vi-

brant color. The recipe points towards the Beetroot and
Cabbage sauerkraut. It’s incredibly good for our health.
The simple fermentation process, an ancient way of preserving food, has
amazing cancer fighting and immunity building properties, similar to the
healthy probiotics in yogurt, but without the diary and fat. As cabbage

replenish the good bacteria in our bodies and help stop the growth of bad bacteria,
boosting our whole immune system. The making of sauerkraut is very easy and we can
flavour it however we like..!
Nevetha R

F ind me???
III B.Tech (FPE)

Hi everybody...My origin is Japan

I am traditional Japanese seasoning produced by fermenting
soybeans with salt and koji(the fungus Aspergillus
oryzae).
I am a thick paste used for sauces and spreads, pickling vege-
tables or meats.
They use me widely in japan, both in traditional and modern
cooking.
I am high in proteins and rich in vitamins and minerals.
I play a major nutritional role in FEUDAL JAPAN.
Prathibha R.S.

The answer for who am I is “kimchi”

I ndustrial updates
Sugar glass
With antibiotic resistance on the
EU and FAO to C
ER

The EU and the Food and Agriculture

16

rise, bacterial contamination of Organisation (FAO) of the UN have

food is becoming more problem- joined forces to combat global levels of
atic. Now in a study scientists food waste. Both organisations have
have reported that they have de- signed a letter of intent to halve per cap-
veloped an antibacterial "sugar- ita food waste by 2030, a goal estab-
glass" coating in which viruses lished under the new sustainable devel-
that destroy bacteria are embed- opment goals global agenda. The EU
ded and are kept stable for up to says that globally one- third of all food
three months. The coating could produce for human consumption_ 1.3
someday be used in the food billion tonnes is estimated to be lost or
packaging and processing indus- wasted, each year causing massive finan-
tries to help prevent food-borne cial losses while squandering natural re-
illnesses and deaths sources. In Europe alone, around 88
million tonnes of food are wasted each
The researchers embedded year with associated costs at 143 billion
phages into soluble "sugar euros, according to EU estimates. The
glasses" or films made with pullu- EU and FAO said they will aim to syn-
lan, a polysaccharide used to pro- chronise efforts to quantify food losses
long the shelf life of fruits and and waste at each stage of the food
eggs; trehalose, a sugar used as chain. EU commissioner for health and
stabilizing agent in freeze drying; food safety said: "Food loss and waste
or a combination of two sub- represent an unacceptable, unethical and
stances. Then, they drop-cast or immoral squandering of scarce resources
coated the mixtures onto butcher and increase food insecurity."We are be-
paper and allowed them to air dry coming more united more efficient and
overnight at room temperature. more strategic in how we tackle these
issues, and as such this agreement
Reference: should be celebrated."
www.sciencedaily.com E. Devisri
III B.Tech FPE
A visit to TANTEA ER17

An 08/01/2018, the air loaded with excited rustle and expectation, all set to venture
into the TANTEA (Tiger hill), Conoor. After a three-hour trip of gaping at the na-
ture’s aesthetics, we reached the TANTEA industry, cordially received by Mr.Sridhar,
Divisional Manager, (BRANCH). He provided the insights of the industry.
Origin :
The origin of the industry owes to the establishment of the “Government Tea Project”
in the Nilgiris in 1968 by Government of Tamil Nadu. In 1976, the project was
brought under corporate management in the name of “Tamil Nadu Plantation Corpo-
ration Ltd.” Today, TANTEA has endured to possess the largest tea holdings in Tamil
Nadu of about 4311.04 hectares with clonal tea plantations, accounting for uniqueness.
Processing:
The routine starts with the Withering section, where the tea leaves are withered with
2.5 Kg per sqft. During summer, they are retained for about 12-15 hrs and in winter,
hot air is blown. The withered leaves are manually filled into the rollers in the Rolling
section, which consists of a pressure cap. It is allowed to stand at a low pressure for 10
minutes and this is followed by a stand-by at medium and high pressure for 10 minutes
respectively. The Sieving process trails after the rolling and tea leaves of I fine, II fine
and III fine are obtained. The sieved leaves are subjected to floor Fermentation for
about 70 minutes to obtain copper colour from green colour. They are then conveyed
to the Drying section, dried in the smoke channel with the furnace temperature at
200ºC for about 21 minutes, conveyed within by feather fins. The dried leaves are
then Graded into 10 grades by employing vibratory screen. The grades can be classi-
fied as: BOP, BOPF, FBOP, FBOPD, FP, BOPD, FOP, GBOP, OP and GD.Then
they are further Winnowed to remove dust, twigs, etc., if any.
 Distribution :
The industry
opts for 98% bulk
packing and 2% for
retail. The grades are
transported to different
places in accordance to
a schedule: Tuesday to
Cochin (Dust grade);
Wednesday to Cochin
(Leaf grade) and Coim-
batore; Thursday to
Coonoor.
Although the current demand for the TANTEA’s orthodox tea met a slight fall, the
manufacturers staunchly abide by the authentic procedures only.
Mamathi C A

ER Team feels immense pleasure in announcing that we had

came up with logo for our e-magazine. The logo was officially
launched by the Dr.D.Sudhakar Registrar(i/c)
TNAU,Coimbatore in the presence of Dr S.V Kottiswaran
(Dean engg),Dr S.Ganapathy,Professor & Head,
Dr.A.Surendrakumar(Staff Advisor) in the eve of FOOD
XPLORE 2017– BRIDGING AGRICULTURE WITH IN-
DUSTRY-Emerging Role of Engineers in Food Processing on
15 December 2017.

AGRICULTURAL ENGINEERING COLLEGE AND RESEARCH INSTITUTE

TNAU, COIMBATORE.TAMILNADU-641003

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