Tey, Yun Lei (2024) Comparative study on the antioxidant and sensory properties of natto prepared using different starter culture. Final Year Project, UTAR.
Abstract
Recently, consumer purchasing behaviour for food products has significantly shifted toward healthy food consumption particularly after the Covid-19 pandemic. Natto is considered a superfood due to its numerous health benefitsand unique flavour and taste. Bacillus subtilis var. natto is the primaryfermenting microorganism to make natto with the desired nutritional and organoleptic properties. However, there is a lack of studies comparing natto fermented using different brands of starter cultures. In this study, the antioxidant activities of the natto produced were assessed using total phenolic content, total flavonoid content, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging and reducing power assays. Natto prepared using the Shang Chuan starter culture showed 16.14% higher total phenolic content and 7.02% higher total flavonoid content compared to natto prepared with the Bai Sheng You starter culture, most likely due to differences in the bacterial strains used. Pearson’s correlation revealed that IC50 and EC50 showed a negative correlation with TPC and TFC, indicating that the phenolic and flavonoid contents served as indicators of the antioxidant properties of the natto. On the other hand, the sensory attributes such as appearance, odour, taste, stickiness, softness, and overall acceptability of natto fermented using different brands of starter cultures and commercial natto were also assessed. Overall, natto prepared using the Shang Chuan starter culture was recommended due to its highest total phenolic and total flavonoid content.
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