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)
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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 Khao Mak) (PS-PKM) from Leum Pua glutinous rice (Oryza sativa L. variety Leum Pua). Sensory evaluation revealed that PS-PKM produced by Look pang from Sukhothai (LPS) received significantly higher scores (P<.05) in all assessed qualities (color, odor, texture, sweetness, and overall liking) compared to other treatments. PS-PKM produced by LPS was stored at 4 ºC for 56 days, and its properties were evaluated at different storage time intervals. Significant differences (P<.05) were observed in color, pH, total soluble solids (TSS), and alcohol and anthocyanin content over time. Microbial quality assessment slightly decreases in total viable count (TVC), yeast, and lactic acid bacteria (LAB) counts throughout the experiment (P<.05). Furthermore, sensory evaluation demonstrated significant differences (P<.05) in texture, sweetness, and overall liking of PS-PKM compared to some commercial PKM. Additionally, the pH of PS-PKM was significantly higher than commercial PKM, while TSS and alcohol content were significantly lower (P<.05). This study presents a safe and healthy food that meets the consumers' acceptance.
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บทความในวารสารเกษตรนเรศวรที่ได้รับการตีพิมพ์ เป็นลิขสิทธิ์ของ คณะเกษตรศาสตร์
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับคณะเกษตรศาสตต์ฯ
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