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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 480 - 485 (6page)
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Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at $30^{\circ}C$ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.
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참고문헌 (25)
참고문헌 신청
최순남 / 2013 / 현미가루 첨가량에 따른 와플의 품질특성 / 한국식품조리과학회지 29(1):47~52
De Angelis M / 2003 / Phytase activity in sourdough lactic acid bacteria : purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 / Int J Food Microbiol 87(3):259~270
인만진 / 2009 / 현미 당화액에서 Leuconostoc mesenteroides KC51 균주에 의한 산의 생성과 Phytate의 분해 / Journal of Applied Biological Chemistry 52(1):33~37
Jeon HJ / 1997 / Softened unpolished rice and production thereof
정상열 / 2011 / 현미가루를 첨가한 증편반죽의 이화학적 특성 / 한국식품조리과학회지 27(2):9~17
De Angelis M / 2003 / Phytase activity in sourdough lactic acid bacteria : purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 / Int J Food Microbiol 87(3):259~270
인만진 / 2009 / 현미 당화액에서 Leuconostoc mesenteroides KC51 균주에 의한 산의 생성과 Phytate의 분해 / Journal of Applied Biological Chemistry 52(1):33~37
Jeon HJ / 1997 / Softened unpolished rice and production thereof
정상열 / 2011 / 현미가루를 첨가한 증편반죽의 이화학적 특성 / 한국식품조리과학회지 27(2):9~17
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