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KMID : 1011620140300040480
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 4 p.480 ~ p.485
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Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria
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강미란:Kang Mi-Ran
송정희:Song Jung-Hee/박성희:Park Sung-Hee/이종희:Lee Jong-Hee/박해웅:Park Hae-Woong/김태운:Kim Tae-Woon
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Abstract
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Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at 30°C and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.
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KEYWORD
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Latobacillus sakei, phytate, brown rice
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