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KMID : 1134820070360070921
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.921 ~ p.925
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Effects of Storage Conditions of Rice Flour on Growth Properties of Natural Microflora
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Choi Bong-Kyu
Park Shin-Young
Ha Sang-Do
Kum Jun-Seok
Lee Hyun-Yu
Park Jong-Dae
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Abstract
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In order to optimize microbial safety and preservation in quality retention of rice flour, commercial hot-air dry (HT, 65/15 min) and microwave dry (MT, 700 watt/30 sec) treatments were developed, and in this study, natural microflora present in rice flour exposed to different storage temperature and periods were monitored. Changes in color (E) appeared to be less on the MT rice flour than on the rice flour. Effectiveness of the MT treatment showed reduction rates for total aerobic bacteria (2.62 log CFU/g), yeasts, and molds (0.37 log CFU/g). Total aerobic bacteria showed similar growth patterns of all the treatments during storage; however, the MT treatment inhibited the growth of this organism in rice flour. In conclusion, the MT treatment was found to be a suitable drying method to substitute the HT treatment in terms of quality of rice flour and microbial safety.
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KEYWORD
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natural microflora, physicochemical properties, rice flour, microwave
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