|
KMID : 1134820220510121335
|
|
Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1335 ~ p.1344
|
|
|
Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Culture
|
|
Jung Hee-Nam
Huh Chang-Ki
Shim Ki-Hoon
|
|
|
Abstract
|
|
|
|
The purpose of this study was to develop rice-based food products. Black rice was fermented with complex lactic acid bacteria, and powdered into rice flour. The moisture content was higher in this black rice powder flour than in the control sample which was unfermented wet grinding black rice flour. The crude protein content and damaged starch were high in the fermented black rice flour. The amylose content was the highest at CH-0.5 which was black rice flour fermented by adding 0.5% compound complex lactic acid bacteria CH-1. Hunter’s color value was higher in the black rice powder fermented with complex lactic acid bacteria than in the control sample. Organic acids were the highest in the control except for lactic and citric acids. YF-1.0, black rice flour fermented by adding 1.0% compound complex lactic acid bacteria YF-L811, was high in arginine, alanine, leucine, lysine, and essential free amino acid. Fermented black rice flour showed different characteristics depending on the composition of the complex lactic acid bacterial culture. It is thus possible to manufacture food products using fermented black rice based on the characteristics observed in this study.
|
|
|
KEYWORD
|
|
|
black rice, lactic acid bacteria, fermented, physicochemical, complex
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|