Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Costa, Kassia Kiss Firmino Dourado; Pertuzatti, Paula Becker; Oliveira, Tatianne Ferreira de; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1590/1678-457x.29216

Cited by 7 publications

(5 citation statements)

References 25 publications

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“…Costa et al . (2017) also observed a gradual reduction in the syneresis in a fermented rice extract upon a greater addition of waxy maize starch. Regarding instrumental colour, the parameters L*, H° and C* showed a downward trend with the increase in GBS concentration (Fig 3f, g and h).…”

Section: Resultsmentioning

confidence: 88%

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Coutinho

Ribeiro

Prado

et al. 2021

Int J of Food Sci Tech

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This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g À1 ) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g À1 ) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.

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Section: Resultsmentioning

confidence: 88%

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Coutinho

Ribeiro

Prado

et al. 2021

Int J of Food Sci Tech

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“…Syneresis is known to be influenced by several factors such as pH, temperature, set pressure, and the properties of the chemical composition of the solvent (Aurand and Woods 1973;Costa et al 2017). The pH value is also important to keep jelly drinks good for RTD drinks.…”

Section: Mixture Of Black Grass Jelly and Encapsulants (Stabilizer)mentioning

confidence: 99%

Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic

Wulandari¹,

Yulinery²,

Suharna³

et al. 2019

Nusantara Biosci

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Abstract. Wulandari NF, Yulinery T, Suharna N, Nurhidayat N. 2019. Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic. Nusantara Bioscience 11: 84-88. Black grass jelly [Mesona chinensis (Benth)] is one of the traditional food ingredients that can be used as the encapsulation material. However, syneresis easily occurs so that becomes a problem during storage. This study was conducted to evaluate the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/37oC) on black grass jelly stability and the viability of encapsulated Lactobacillus plantarum Mar8 in probiotication. The concentrations of stabilizers were 0.5%; 1.0%; 1.5% and 2.0% (w/v). The result showed that the syneresis rate was stable up to 2% of agar concentration at low storage temperature, while gum Arabic in the concentration of >1% resulted in increasing syneresis rate. Ambient temperature storage increased the syneresis rate. This study showed that agar or gum Arabic was supporting the probiotication as good encapsulant. Moreover, it was suitable for stabilizing or gelling agent at 0.5%-1% concentration to produce black grass jelly as RTD.

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“…The level of hydrolysis in this case is influenced by how easily the components are hydrolyzed by microorganisms. The gelatinized starch will be more easily metabolized by microorganisms [12]. Good metabolism will accelerate the growth of biomass from microorganisms which will directly increase its metabolites.…”

Section: N-amino Propertiesmentioning

confidence: 99%

Physical and Chemical Properties of Silver Rasbora Bekasam Using Various Types of Processed Rice as Fermentation Media

Priyanto¹,

Djajati²

2018

Proceedings of the International Conference on Science and Technology (ICST 2018)

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The most frequent problem in increasing demand of fishery products is rapidly quality decline of fresh products. Therefore, obligatory right handling is required to maintain the fish quality. Aims of this study was to determine the type of processed rice as fermentation media in silver rasbora bekasam toward the physical and chemical properties. The research was designed by a Completely Randomized Design (CRD) which was only 1 factor. The factor were consisting 4 levels and 1 control with 4 replications, resulting in 20 experimental units. These levels were various types of processed rice (uncooked rice, cooked rice, karak, nasi aking). The data were analyzed using Analysis of Variance (ANOVA) and continued to use Duncan Multiple Range Test (DMRT) at α = 5%. Fermentation of bekasam using various types of processed rice has a significant effect on physical and chemical parameters (P <0.05). Cooked rice was chosen as the best treatment with the following characteristics: moisture content (70.75 ± 1.61%), pH value (4.96 ± 1.76), N-Amino (3.45 ± 0.22%) and texture (203.13 ± 55.15 N).

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Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Cited by 7 publications

References 25 publications

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic

Physical and Chemical Properties of Silver Rasbora Bekasam Using Various Types of Processed Rice as Fermentation Media

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