Starter Culture Selection and Characterization of Probiotic-Supplemented Sweet Fermented Rice (Pang Khao Mak) from Leum Pua Glutinous Rice (Oryza sativa L. variety Leum Pua)

Abstract

Look pang—a starter culture collected from Nan, Phrae, Sukhothai, and Lampang was selected for the production of probiotic (Saccharomyces boulardii CNCM I-745)-supplemented sweet fermented rice (Pang Kao Mak) (PS-PKM) from Leum Pua glutinous rice (Oryza sativa L. variety Leum Pua). Sensory evaluation indicated that PS-PKM produced by Look pang from Sukhothai (LPS) received the highest score significantly different from other treatments (P<0.05) in all determined qualities (color, odor, texture, sweetness, and overall liking). PS-PKM produced by LPS stored at 4 ºC for 56 days was determined for the properties at different storage time intervals (0, 14, 28, 42, and 56 days). It was found that a significant difference (P<0.05) in color, pH, total soluble solids (TSS), and alcohol and anthocyanin content was found.  For microbial quality, total viable count (TVC), yeast, and lactic acid bacteria (LAB) counts were slightly decreased throughout the experiment (P<0.05), whereas, at different time intervals of storage, no foodborne pathogenic bacteria (Bacillus cereus, Enterobacteriaceae, Escherichia coli, Salmonella spp., and Staphylococcus aureus) was detected. The sensory evaluation also indicated the liking scores in texture, sweetness and overall liking of PS-PKM were difference significantly (P<0.05) when compared to some commercial PKM. Moreover, the pH of PS-PKM was significantly higher than commercial PKM whereas TSS and alcohol content were significantly lower (P<.05). This study obtained a safe and healthy food that meets the consumers' acceptance.