Effect of Fermentation with Complex Strains on the Taste and Nutritional Properties of Cooked Brown Rice.

Ma Lingling; Lin Zexue; Li Jiangnan; Zhao Siming; Niu Meng; Zhang Binjia

This work investigated the effects of fermentation time, inoculation amount, and strain ratio on the taste and nutritional characteristics of cooked brown rice after fermentation with the complex strain (Lactobacillus plantarum and Saccharomyces castellum). Results showed that the optimum parameters for brown rice fermentation were as follows: The fermentation time was 6 h, inoculation amount was 1.0% and the ratio of Lactobacillus plantarum to Saccharomyces castellans was 2:1. Compared with raw brown rice, the setback value of brown rice was significantly decreased under this fermentation condition, and the volume expansion rate and water absorption rate increased from 131.67% and 194.27% to 186.10% and 253.17%, respectively. Meanwhile, the brightness of the prepared brown rice was higher (L* was 64.23), and the hardness was reduced from 1 388.05 g to 407.28 g, and increased sensory quality (from 71.88 to 78.88). Moreover, the content of reducing sugar, γ-aminobutyric acid (GABA) and soluble protein of cooked brown rice increased obviously. These results indicated that the fermentation of composite strains could improve the taste and nutritional characteristics of cooked brown rice, which could provide a certain reference for the development of cooked brown rice.

LACTOBACILLUS plantarum; BROWN rice; FERMENTATION; GABA; SACCHAROMYCES; VACCINATION

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, Vol 24, Issue 11, p197

1009-7848

Academic Journal

10.16429/j.1009-7848.2024.11.019