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KMID : 1134820090380020201
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.201 ~ p.210
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Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder
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Ko Young-Ran
Shon Mi-Yae
Kim Yun-Geun
Chung Kyung-Sook
Wang Su-Bin
Park Seok-Kyu
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Abstract
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This study was undertaken to investigate the quality properties of yakchobugak as affected by lactic acid bacteria and waxy rice paste for improving palatability of yakchobugak of Agastache rugosa. Total sugar contents of lactic acid bacteria-fermenting waxy rice paste gelatinized at were higher than that of . Reducing sugar contents were times higher in waxy rice paste than in waxy rice paste and increased as the fermentation progressed. Total acidity of waxy rice pastes gelatinized at and fermented for 15 hours were times higher than at , and then Lactococcus lactis had the lowest total acidity during fermentation. Viscosity of fermented paste (VFP) were lower than those of raw paste. VFPs gelatinized at were markedly higher than those at over 28% concentration. In L. lactis and Lactobacillus plantarum, VFPs fermented for 15 hours were over times lower than those fermented for 40 hours. Hunter’s color lightness (L) and yellowness (b) were decreased according to the elevation of gelatinization temperature and fermentation time. L. lactis and L. plantarum-producing waxy rice pastes were the uniform micell type with a large air-pore size and amorphous micell type with a small air-pore size, respectively. Based on these results, L. lactis was a lower lactic acid-producing bacteria as well as uniform air-pore distribution on waxy rice paste. It was found to be a good sourpaste-fermenting strain for enhancement of quality properties of yakchobugak, as revealed through viscosity, total acidity, Hunter’s color b value and scanning electron micrographs.
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KEYWORD
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Agastache rugosa, fermented yakchobugak, waxy rice paste, lactic acid bacteria, quality properties
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