Effects of Lactobacillus plantarum P1 on the physico-chemical properties of rice flour | อิทธิพลของ Lactobacillus plantarum P1 ต่อสมบัติทางเคมีและกายภาพของแป้งข้าว
2008
Orawan Oupathumpanont(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Thongchai Suwonsichon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Vichai Haruthaithanasan(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Penkwan Chompreeda(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Walairut Chantarapanont(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Study aimed to study the effect of Lactobacillus plantarum P1 on the physico-chemical properties of rice flour during fermentation 0-24 h. Results of chemical analysis of fermented rice flour showed that pH (6.24 to 3.49) decreased significantly (p LT 0.05), lactic acid content (0.03 to 1.01 percent), amylase content (30.89 to 33.64 percent) and reducing sugar content (0.07 to 0.39 percent) increased significantly (p LT 0.05) during fermentation. The morphological rice granule images by scanning electron microscope showed some pits on the surface of granules. This caused change in swelling power, solubility, pasting and thermal properties. The swelling power decreased and solubility increased significantly (p LT 0.05). While the pasting properties such as the pasting temperature (82.75 to 81.35 deg C), peaking viscosity (354.54 to 285.04 RVU), set back (207.63 to155.13 RVU) and final viscosity at 50 deg C (492.21 to 373.00 RVU) decreased significantly (p LT 0.05). Moreover, the thermal properties measured by differential scanning calorimetric showed that the enthalpy of rice flour (19.06 to 17.78 J/g, db) decreased significantly (p LT 0.05) after 24 hours of fermentation.
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Эту запись предоставил Kasetsart University