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Physicochemical Characteristics of Rice Sourdough fermented with Omija Extract  

Byun, Jong-Beom (Dept. of Foodservice Management and Nutrition, Sangmyung University)
Lee, Jin-Sil (Dept. of Foodservice Management and Nutrition, Sangmyung University)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 218-228 More about this Journal
Abstract
In this study, the physicochemical characteristics of rice sourdough fermented with Omija extract were investigated. Rice sourdough was made with a 3 stage fermentation process. pH & total titratable acidity, numbers of yeast and lactic acid bacteria, and dough expansion rate were measured. In addition, an RVA was employed to study the pasting properties of rice sourdough. There was a significant (p<0.05) change in both the pH of rice sourdough, which decreased from 5.08 to 3.98, and total titratable acidity, which increased from 0.20 to 0.57 (0.1N NaOH mL), as fermentation time increased. The amount of yeast and lactic acid bacteria significantly increased from 6.73 to 7.65 log CFU/g, 6.93 to 7.65 log CFU/g, respectively(p<0.05). The expansion rate of rice sourdough fermented with Omija extract was higher than rice sourdough fermented without Omija extract. The initial pasting temperatures of rice sourdough fermented with Omija extract were decreased from $91.3^{\circ}C$ to 85.6. The final viscosity and setbacks decreased as fermentation time increased. These results suggest that Omija extract has a beneficial effect on increasing the expansion rate of rice sourdough as a substitute for wheat flour.
Keywords
Omija extract; rice sourdough; physicochemical characteristics; expansion rate; pasting properties; total titratable acidity;
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Times Cited By KSCI : 7  (Citation Analysis)
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