Effect of Solid state fermentation and yeast species on composition of apple pomace: Application of PCA Joshi V.K.1,*, Sandhu D.K.2 1Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India 2Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab, India *Email: V.K.joshipht@rediffmail.com
Online published on 19 March, 2013. Abstract Apple pomace (AP) fermented powders were made after solid state fermentation with different yeasts (Saccharomyces cerevisiae,Candida utilis and Torula utilis) and after removal of ethanol was made into powders. Application of Principal Component Analysis (PCA) to the compositional data clearly separated the unfermented apple powders from the fermented apple fomace powders. The PCA separated the fermented apple pomace from unfermented based upon the parameters selected viz. total sugars, TSS, vitamin C, crude proteins, moisture, crude fat and soluble protein. The summary of Eigenanalysis clearly shows that the first two PCs’ accounted for most of the variations found in the composition of samples. Out of the two PCs, the PC 1 was defined by TSS, vitamin-C, crude fat and titratable acidity while PC 2 contrasted the treatment based upon the total sugar and crude proteins. However, yellow colour and moisture content were less related as shown by their intensities. The unfermented AP was distinct for total sugar and TSS while fermented apple pomace samples were specific in vitamin-C, crude protein, crude fat and soluble protein. Based on the mineral analysis, the PCA failed to differentiate between unfermented and fermented APP when treatment and attributes (vector loadings) were plotted together. Ferrous defined the PC 1 strongly while as shown by their intensities K, Cu, Na and Ca, were weekly correlated. The PC-2 was defined by Zn and Mn contents. Top Keywords Solid state fermentation, PCA, Apple pomace, Protein, Minerals, Yeast. Top |