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KMID : 1007519920010020129
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.129 ~ p.132
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Comparative Study of High Amylose and Low Amylose Rice for the Preparation of Puto, a Filipino Fermented Rice Cake
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Lilia S. Collado
Mok Chulkyoon
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Abstract
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Filipino fermented rice cakes (Puto) were prepared from high amylose rice (wagwag variety, Indica type) and low amylose rice (Suwon 294 variety, Tongil type) and the characteristics of the product were compared. Using an all-Korean sensory panel, the rice cakes were found to be not significantly different except for sourness. The Puto made from Suwon 294 rice was preferred over that from Wagwag rice. The amylose content of rice affected the textural quality of the Puto. The Puto made from Wagwag rice was softer and spongier and showed higher expansion and lower value in hardness than that made from Suwon 294 rice. Microbiological study revealed true lactic acid fermentation, although yeast appeared to contribute significantly to leavening of the product.
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