Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3

Autor:	Hye-Mi Park, Hee-Kyoung Jung, Dae-Hoon Lee, Jae-Gon Cho, Yoo-Seok Jeong, Joo-Heon Hong
Rok vydání:	2015
Předmět:	Absorption of water biology Starch biology.organism_classification Starch gelatinization chemistry.chemical_compound Differential scanning calorimetry chemistry Amylose Spray drying Food science Particle size Lactobacillus plantarum Food Science
Zdroj:	Korean Journal of Food Preservation. 22:392-398
ISSN:	2287-7428 1738-7248
DOI:	10.11002/kjfp.2015.22.3.392
Popis:	The physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3 were investigated. Amylose and damaged starch contents of spray-dried rice flour (S10, S20, S30, and S50) with L. plantarum CGKW3 were 14.18~17.75% and 24.65~34.08%, respectively. The particle size of spray-dried rice flour was 82.28~131.17 μm. The rice flour with L. plantarum CGKW3 showed a good powder flowability. The water absorption and water solubility of spray-dried rice flour were 1.96~2.13 and 9.91~21.95%, respectively. Thermal properties measured by differential scanning calorimeter revealed that the enthalpy (△H) for starch gelatinization were highest in the rice flour (S50) with L. plantarum CGKW3. When compared, the viable cell number of spray-dried rice flour were found to be in the following order: S10 (5.78 log CFU/g) ‹ S20 (6.38 log CFU/g) ‹ S30 (6.69 log CFU/g) ‹ S50 (7.11 log CFU/g). The survaival rate of L. plantarum CGKW3 was 60.02-73.85%, which reflected the improvement in the quality of rice flour with an increase in treatment concentration. Based on our results, spray-dried rice flour with L. plantarum CGKW3 could be used in various types of rice foods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c7a40aa9a9408f09421db8ee5ee506a7 https://doi.org/10.11002/kjfp.2015.22.3.392 Zobrazit plný text záznamu