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Publication
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| Research Title |
Study physicochemical properties of fermented rice starch. |
| Date of Distribution |
22 August 2014 |
| Conference |
| Title of the Conference |
The 5th International Conference on Fermentation Technology for Value Added Agricultural Products. |
| Organiser |
Faculty of Technology, Khon Kaen University |
| Conference Place |
Centara Hotel & Convention Centre |
| Province/State |
Khon Kaen |
| Conference Date |
21 August 2014 |
| To |
23 August 2014 |
| Proceeding Paper |
| Volume |
5th |
| Issue |
5th |
| Page |
82 |
| Editors/edition/publisher |
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| Abstract |
Germinated brown rice and black glutinous rice have higher nutritional contents in comparison to white rice. However, utilization of these types of rice is seldom, especially in the pharmaceutical fields. The objective of the research was therefore to prepare and study physicochemical properties of fermented germinated brown and black glutinous rice starches. Germinated brown rice and black glutinous rice were divided into two groups: cooked and non-cooked before a fermentation process by pure microorganisms: Lactobacillus acidophilus, Lactobacillus subsp. Lactis, Aspergillus oryzae and Aspergillus sojoei. Then, the fermented rice was pasteurized. The two types of fermented rice were lyophilized by freeze-dryer and blended to obtain finely particles. The physicochemical properties of the fermented starches were tested on density, %compressibility, viscosity, swelling in water, hydration and solubility in three different solution mediums, and chemical compositions by using Fourier transform infrared spectroscopy (FTIR). The results showed that all fermented starch samples were not significantly different in density (Bulk density 0.24-0.36 g/ml and tapped density 0.32-0.56 g/ml), %compressibility (26.01-37.91%), swelling behavior (Swelling index 1.40-3.00), hydration capacity and solubility (p-value ≥ 0.05). In addition, all of the fermented starches consisted of C-H, C-O and O-H as the main functional groups. The physicochemical properties of the fermented starches presented in similarly characteristics. However, utilization of the fermented starches in the pharmaceutical applications has to require other properties, such as ratio of amylose and amylopectin, humidity, crystallinity and thermal properties.
Keywords: Germinated brown rice, Black glutinous rice, Fermented rice starch, Physicochemical properties
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| Peer Review Status |
ไม่มีผู้ประเมินอิสระ |
| Level of Conference |
นานาชาติ |
| Type of Proceeding |
Full paper |
| Type of Presentation |
Oral |
| Part of thesis |
true |
| Presentation awarding |
false |
| Attach file |
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| Citation |
0
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Journal Publication
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