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Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake

Food Science and Biotechnology 2020년 29권 11호 p.1483 ~ 1490
Meng Lingwei, 김상무, Zhang Dongjie, Li Zhijiang,
소속 상세정보
 ( Meng Lingwei ) - Heilongjiang Bayi Agricultural University College of Food Science
김상무 ( Kim Sang-Moo ) - Gangneung-Wonju National University Department of Marine Food Science and Technology
 ( Zhang Dongjie ) - Heilongjiang Bayi Agricultural University College of Food Science
 ( Li Zhijiang ) - Heilongjiang Bayi Agricultural University College of Food Science

Abstract


The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The acidity of SDDY and SDMG significantly increased with increasing fermentation time. The FRCs supplemented with sourdough had slightly higher moisture contents than others. The addition of DY and SDDY increased the specific volume of the FRC, in which its texture was softer. The addition of DY and sourdoughs significantly decreased the firming rate of crumb and improved the sensory qualities. The sourdoughs retarded amylopectin retrogradation, indicating their anti-staling effect on the FRC. Compared to the control, the shelf-lives of FRCs made with DY and SDDY were extended by 0.7 and 0.5 days based on the instrumental hardness, respectively. DY and SDDY effectively improved the appearance and texture of FRC and extended its shelf-life.

키워드

Sourdough; Makgeolli; Yeast; Fermented rice cake; Quality; Shelf-life

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