Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

Lu, Zhanhui; Cao, Wei; Peng, He-Hua; Feng, Wang; Tatsumi, Eizo; Kohyama, Kaoru; Li-te, LI

doi:10.1002/jsfa.3325

Cited by 33 publications

(14 citation statements)

References 65 publications

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“…It indicates that protein and lipid contained in the flour blocked the reassociation of starch molecules during aging and, thus, delayed starch retrogradation. In a previous study, removal of all protein and lipid by means of trypsin, lipase, or physical extraction methods significantly improved the texture of rice noodles (Lu et al 2008). Baxter et al (2004) reported that addition of prolamin to rice starch causes an increase in RVA breakdown but decreases hardness, adhesiveness, and gumminess of the starch gel.…”

Section: Discussionmentioning

confidence: 98%

Elucidation of Fermentation Effect on Rice Noodles Using Combined Dynamic Viscoelasticity and Thermal Analyses

Sasaki

Kobayashi

et al. 2009

Cereal Chem

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Cereal Chem. 86(1):70-75Natural fermentation of whole polished rice grains (indica) is a traditional processing method widely applied in China and South Asia to improve the texture of rice noodles. To elucidate the effects of fermentation on noodle texture, thermal analysis of rice flour and rheological measurement were performed on a gel made from the rice flour with the same solids concentration as practical noodles. The test method proved useful for monitoring starch granule swelling, gel forming, and retrogradation of rice gels during rice noodle production. Dynamic viscoelasticity in a temperature ramp sweep test showed that starch granules of the fermented sample swelled more and were more resistant to breakdown than those of the nonfermented sample.Differential scanning calorimetry revealed that the gelatinization temperature of fermented rice flour shifted to a lower temperature. The decreased protein content after fermentation also played a role in the modified rheological and thermal properties of fermented rice flour. Both fermented and nonfermented rice flour formed an elastic gel just after heating to the conclusion temperature of gelatinization (T c ). The fermented rice flour gel formed earlier with a well-formed structure; however, it had slower retrogradation during aging. The result also indicated that the retrogradation of amylopectin impaired the desired texture of rice noodles.

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Section: Discussionmentioning

confidence: 98%

Elucidation of Fermentation Effect on Rice Noodles Using Combined Dynamic Viscoelasticity and Thermal Analyses

Sasaki

Kobayashi

et al. 2009

Cereal Chem

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“…Meanwhile, the lactic acid produced by LAB could modify the characteristics and improve the sensory properties of rice noodles. [24] The potential to modify and purify the structure of rice starch by means of LAB is beneficial to rice noodle making. Therefore, further investigations about the enzyme activities and lactic acid production of the dominant LAB species could be performed in order to develop a rice noodles fermentation starter with better quality and stability.…”

Section: Analysis Of Lab Diversity Based On 16s Rrna Sequencesmentioning

confidence: 99%

Lactic acid bacteria diversity of fresh rice noodles during the fermentation process, revealed by culture-dependent and culture-independent methods

Zheng

Chen

et al. 2015

Biotechnology & Biotechnological Equipment

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Rice noodles, a traditional Chinese food, are made using natural fermentation. The fermentation process plays an important role for the texture and flavour, which are due to the metabolism of the microorganisms involved, especially lactic acid bacteria (LAB). However, the fermentation of rice noodles is a non-controlled and spontaneous process; the quality of products is not stable. In order to improve and stabilize the quality of the production, the LAB functions on rice noodles during fermentation need to be elucidated. In this study, the community composition and dynamics of LAB associated with the fermented rice were investigated by using a culture-dependent approach in combination with a culture-independent approach, polymerase chain reactionÀdenaturing gradient gel electrophoresis (PCR-DGGE). Sixty-four strains were isolated by culture-dependent analysis in different rice noodles factories and mainly 10 species in total were found. In addition, PCR-DGGE detected 17 species (including uncultured species) in total. Seven Lactobacillus species were detected by both methods, namely Lb. delbrueckii, Lb. salivarius, Lb. helveticus, Lb. reuteri, Lb. fermentum, Lb. amylovorus and Lb. oris, and the rest were detected by different methods separately. The potential role of these predominant LAB in the fermentation process is discussed. In general, the two techniques complement each other to give a better understanding on the LAB composition, which is necessary for the isolation of functional strains and improvement of the quality and consistency of rice noodles.

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“…Previous studies have reported that the decrease in protein content during rice fermentation correlated with development of the characteristic texture and transparency of Chinese fermented rice noodles (Lu et al ; Lu et al ; Lu et al ). Protein digestion liberates starch granules and removes granule‐associated proteins, which makes the starch gelatinize more readily during heating (Arai, Aoyama and Watanabe ).…”

Section: Introductionmentioning

confidence: 97%

“…In the previous study, the micro‐organism count peaked after 20–24 h of fermentation and then decreased (Siriroj et al ). Other studies found that lactic acid bacteria, such as Lactobacillus , Leuconostoc , Pediococcus , and Streptococcus species, were the major micro‐organisms found in fermented rice that is used to produce khanom ‐ jeen and Chinese fermented rice noodles (Toyoda et al ; Uchimura et al ; Lu et al ). These bacteria produce lactic acid, which acts as a preservative in fermented rice noodles.…”

Section: Introductionmentioning

confidence: 99%

Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles

Shompoosang

Marui

Yodin

et al. 2019

Lett Appl Microbiol

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Significance and Impact of the Study: The use of Enterobacter ludwigii strain SK01 as a proteolytic bacterial starter culture improved the quality of khanom-jeen noodles. Compared with khanom-jeen noodles produced without E. ludwigii strain SK01, those produced using this strain showed increased tensile strength, breaking length, brightness and whiteness. These findings will be useful for the development of specific and controllable methods for producing khanom-jeen noodles with desirable texture and colour. AbstractKhanom-jeen are traditional Thai fermented rice noodles with a characteristic flavour and texture. Based on their ability to hydrolyse rice proteins, five strains of proteolytic bacteria were isolated from fermented rice flour used to produce noodles in Thailand. Enterobacter ludwigii strain SK01 showed the highest degree of rice protein hydrolysis among the five strains and was selected as a starter culture for khanom-jeen production. The viable count of micro-organisms, acidity, pH, and protein and starch contents were compared throughout the fermented rice production with and without the SK01 strain. The pH of fermented rice increased on the first day of solid-state fermentation and subsequently decreased to 3Á7-3Á8 under both conditions. The protein content of rice significantly decreased from 80 to 18Á2 AE 0Á5 mg g À1 and 26 AE 0Á6 mg g À1 during fermentation with and without the SK01 strain, respectively. The tensile strength, breaking length, brightness, and whiteness, which are important factors for the texture and appearance of khanom-jeen, were improved using the SK01 strain to ferment rice. The results of this laboratory-scale study indicated that the use of the proteolytic SK01 strain in fermented rice production can improve the quality of khanom-jeen noodles.Letters in Applied Microbiology ISSN 0266-8254

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Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

Cited by 33 publications

References 65 publications

Elucidation of Fermentation Effect on Rice Noodles Using Combined Dynamic Viscoelasticity and Thermal Analyses

Elucidation of Fermentation Effect on Rice Noodles Using Combined Dynamic Viscoelasticity and Thermal Analyses

Lactic acid bacteria diversity of fresh rice noodles during the fermentation process, revealed by culture-dependent and culture-independent methods

Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles

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