|
KMID : 0881720110260030192
|
|
Journal of Food Hygiene and Safety
2011 Volume.26 No. 3 p.192 ~ p.197
|
|
|
Proximate Compositions Changed Before and After Fermentation of Rice Spent Water
|
|
Kim Min-Ju
Park Sung-Soo
Kim Dong-Ho
|
|
|
Abstract
|
|
|
|
Rice spent water (RSW) is generated when rice is rinsed before cooking. RSW has been discarded into sewerages due to its low usage in our daily life and become a major domestic wastewater for many years. But RSW can be used as a value-added resource because it contains various beneficial bioactive components. Therefore, fermented rice spent water (FRSW) has been already produced in our previous value-added fermentation process. In this study, proximate compositions and contents of other typical fermentation products were compared between RSW and FRSW. Both RSW and FRSW contain approximately 99.3% moisture and 0.7% total solids. Compared to those of RSW on a dry basis,carbohydrate content of FRSW was decreased by 44.8% and crude protein, lipid, and ash contents of FRSW were increased by 16.4%, 18.8%, and 36.6%, respectively. In addition, starch granules of RSW were intact as those of rice flour were, but those of FRSW were not. RSW did not have lactic acid, but FRSW had 212.13 and 181.25 g/kg D- and L-lactic acid, respectively. Free amino and ammoniacal nitrogen contents of FRSW were 12 and 7 times higher than those of RSW, respectively. Lactic acid, free amino, and ammonical nitrogen contents were considered to be increased in FRSW because carbohydrates could be disintegrated into lactic acids and proteins into free amino or ammoniacal nitrogens during the fermentation process.
|
|
|
KEYWORD
|
|
|
fermented rice spent water, proximate composition, lactic acid, free amino or ammoniacal nitrogens
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|