Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
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Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake Lingwei Meng1,2 • Sang Moo Kim2,6 • Dongjie Zhang1,5 • Zhijiang Li1,3,4
Received: 27 December 2019 / Revised: 13 July 2020 / Accepted: 23 July 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The acidity of SDDY and SDMG significantly increased with increasing fermentation time. The FRCs supplemented with sourdough had slightly higher moisture contents than others. The addition of DY and SDDY increased the specific volume of the FRC, in which its texture was softer. The addition of DY and sourdoughs significantly decreased the firming rate of crumb and improved the sensory qualities. The sourdoughs retarded amylopectin retrogradation, indicating their anti-staling effect on the FRC. Compared to the control, the shelf-lives of FRCs made with DY and SDDY were extended by 0.7 and 0.5 days based on the
& Dongjie Zhang [email protected] Lingwei Meng [email protected] 1
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2
Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
3
Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, China
4
Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
5
National Coarse Cereals Engineering Research Center, Daqing 163319, China
6
Shandong Haizhibao Marine Technology Co., Ltd., Rongcheng 264300, China
instrumental hardness, respectively. DY and SDDY effectively improved the appearance and texture of FRC and extended its shelf-life. Keywords Sourdough Makgeolli Yeast Fermented rice cake Quality Shelf-life
Introduction The rice flour is the main raw material for rice-based products. Fermented rice cake (FRC) is a popular traditional fermented food with high moisture content in Eastern Asian countries, which is produced by mixing rice flour, water, sugar, salt and starter culture, followed by fermenting and steaming. Like many starchy foods, the quality of FRC decreases rapidly during storage, resulting in texture hardening and loss of flavor due to starch retrogradation and moisture loss. In the present era, the foods with nutritious, flavorful, long shelf-life and no any preservatives are more attracted by consumers. However, the researches on FRCs mostly focus on the development of new products; the selection of rice flour varieties, optimization of processing techniques, and the improvement of texture using different additives. Hence, there are not many reports on their shelf-life of the products. Makgeolli is usually used as a starter culture in the production of traditional Korea FRC (Kim, 2005; Kim et al., 1999; Lim
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