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Changes in Sugar Level, Acidity, Viscosity, and Color of Lactic Acid Bacteria- Fermented Waxy Rice Paste Containing Colored Agro-food Products  

Ko, Young-Ran (Korea Fermented Food Research Institute)
Shon, Mi-Yae (Korea Fermented Food Research Institute)
Chung, Kyung-Sook (Bandui Agricultural Union Corporation)
Wang, Su-Bin (Department of Food and Nutrition, Sunchon National University)
Kang, Seong-Koo (Korea Fermented Food Research Institute)
Park, Seok-Kyu (Korea Fermented Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 266-275 More about this Journal
Abstract
To develop new high-quality Yakchobugak, features of Lactococcus lactis-fermented waxy rice paste after addition of some colored powdered agro-food products were investigated. Total and reducing sugars of waxy rice paste fermented by lactic acid bacteria were higher than those of control raw waxy rice paste. Total acidity gradually increased as powder concentration rose, being 1.02-1.56% and 0.96-1.87% in samples fermented with Cucurbita maxima and Capsicum annuum powders, respectively; these values were 3-4 times those in rice fermented with other powders. Fermented waxy rice paste viscosities were lower than those of non-fermented samples. The viscosities of samples fermented with Curcuma longa and Opuntia ficus powders were in the range $100-160{\times}10^4$ centipoise($mPa{\cdot}s$), and those of pastes fermented with Robus coreanus and Camellia sinensis extracts were under $40{\times}10^4mPa{\cdot}s$. Hunter color lightness(L) values decreased and yellowness(b) values rose after fermentation. Waxy rice paste fermented with Robus coreanus showed uniform particle size distribution, and many pores, by scanning electron micrography.
Keywords
fermented Yakchobugak; waxy rice paste; Lactococcus lactis; colored agro-food product; quality properties;
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Times Cited By KSCI : 2  (Citation Analysis)
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