Changes in food components during fermentation

The process of fermentation is known to be the oldest methods of food preservation and drying but fermentation gives food a variety of sensory characteristics flavour, tastes, textures besides nutritional and therapeutic values. Various changes brought by the fermentation viz., compounds from various food components (carbohydrates, proteins, and lipids) during fermentation contribute to the flavor and aroma of the fermented products, depending on the chemical structure and properties of the molecules viz .,lactic acid, acetic acid, propionic acid, diacetyl, carbon dioxide, ethyl alcohol, exopolysaccharides, bacteriocins, etc., which affect the flavor, texture, and consistency of the product and inhibit spoilage and pathogenic microorganisms. 
  • Hardness
  • Consistency
  • Adhesiveness
  • Viscosity

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