Nham product development using mixed bacterial starter cultures 4. Effect of main spices on lactic acid production
1993
Pairote Wiriyacharee | Lakkana Rujanakraikarn | Pinriya Ratanavichai (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry)
Main spices for Nham production made with mixed bacterial starter cultures technology were minced garlic, white pepper powder and minced bird chilli. They were used at three different levels in formulation. For this experiment, it was found that minced garlic and white pepper powder significantly affected of a decrease in carbohydrate content (P0.05) during Nham fermentation. Additionally, they also significantly affected of an increase in reducing sugars (P0.05). The reducing sugars were used by starter cultures to produce lactic acid. Because of those, the pH was dropped and total acidity significantly increased (P0.05). From sensory evaluation and chemical analysis. It can be seen that the use of minced garlic (4.00 percent), white pepper powder (0.05 percent) and minced bird chilli (1.00 percent) as spices in Nham formulation made with mixed bacterial starter cultures efficiently resulted in acid production i.e. acidity of the product was 1.00 and pH was 4.95 at 18 hours of fermentation. Owing to those, the good quality of Nham with many attributes were found and good acceptability was also found by panelists with the mean ideal ratio score of 0.96+-0.05 at 48 hours of Nham fermentation.
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