Nham product development using mixed bacterial starter cultures 1. Suitable source of carbohydrate for Nham production
1993
Pairote Wiriyacharee | Lakkana Rujanakraikarn | Ampin Kuntiya (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry)
6 types of carbohydrate sources; cooked rice, sticky rice, soya bean flour, tapioca, wheat flour, and corn starch; were used for this study. This experiment is to investigate a suitable carbohydrate source for Nham production using mixed bacterial starter cultures. For this experiment, it was found that 6 percent of cooked rice used in Nham formulation made the good quality of the product. The Nham is composed of high reducing sugars (1.0120+-0.0897 percent) which was suitable for the growth of nitrate reducing bacteria and then the culture effectively reduced nitrate to nitrite (187.4067+-1.3914 ppm). Additionally, the lactic acid bacteria used the residual reducing sugars to produce lactic acid. After 48 hours of fermentation, the product had total acidity as lactic acid (1.1200+-0.0200 percent), pH (4.54+-0.02) and residual carbohydrate (2.76+-0.08 percent). The panelists accepted the final product with colour score, firmness score, sourness score, spiciness score and overall acceptability score of 4.12+-0.72, 3.67+-0.60, 3.56+-0.51, 3.18+-0.66, and 3.62+-0.62 respectively.
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Эту запись предоставил Kasetsart University