NHAM PRODUCT DEVELOPMENT USING MIXED BACTERIAL STARTER CULTURES 2. EFFECT OF COOKED RICE AND STICKY RICE ON LACTIC ACID PRODUCTION
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Abstract
1-3% of cooked rice and sticky rice was used as carbohydrate source for Nham production using mixed bacterial starter cultures. It was used by the cultures for lactic acid production affecting the good quality of Nham. For this experiment, it was found that 3% of cooked rice and 1% of sticky rice were suitable for Nham production. The carbohydrate was changed into reducing sugars rapidly at 6 hours of fermentation. The reducing sugars then decreased later since they were used to produce lactic acid. As a result of this, the Nham was composed of total acidity as lactic acid (1.03%), pH (4.36), and residual carbohydrate (1.203%) after 48 hours of fermentation. Additionally, the product was accepted with the mean ideal ratio score of 0.86 ± 0.17. It was also to be high quality in terms of many attributes except colour and saltiness which was higher mean ideal ratio score.
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References
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