Product development of sweet fermented rice (Khao-Mak) from Germinated Native Black Glutinous Rice
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Abstract
Product development of sweet fermented glutinous rice (Khao-Mak) of germinated native black glutinous rice was determined. Experiments were designed by using Randomized Complete Block Design (RCBD) with composed of 6 treatments. There are the ratio of glutinous rice and germinated native black glutinous rice 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, respectively. Sensory evaluation was determined by using 9-point hedonic scale. The results were found that most of consumer liked treatment 2 (glutinous rice : germinated native black glutinous rice; 80:20) with the highest score 8.10 (like) and significantly different from another treatments (p≤ 0.05). Then change in chemical characteristic (pH, total soluble solid, % alcohol and anthocyanin content) during fermentation were studied. The results exhibited that the similar trends was found in all of treatments. The physical, chemical and microbiological characteristic of final product were L* a* b* (12.44, 11.81 , 28.72), chemical composition; moister, ash, lipid, protein, fiber and carbohydrate content were 55.86, 0.29, 0.35, 3.11, 1.59 and 38.80 (%wb), respectively, total soluble solid (5.23 ◦ brix), pH (4.34), alcohol content (1.15 %), the total plate count (8.00 x103 cfu/g), yeast and molds count (5.30 x 103 cfu/g) and E. coli were in the community standard product of Thailand. Finally, the free radical scavenging capacity were assay by DPPH method shown that IC50 value had significantly higher three fold than control (59.70 ± 1.28 and 199.38 ± 2.59 mg/ml, respectively) (p≤ 0.05). In addition, g-aminobutyric acid (GABA) content were found 6.53 mg/100 g. In conclusion, the Khao-Mak from germinated black native glutinous rice from this research could be a new healthy product in the future.
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