| ชื่อบทความ | Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology |
|---|---|
| ประเภทการตีพิมพ์ | วารสารวิชาการระดับนานาชาติ |
| ชื่องานประชุมวิชาการ/วารสาร | Food and Bioprocess Technology |
| ผู้แต่ง |
Benjamas Cheirsilp Waraporn Mekpan Nantikarn Sae‑ear and Asma Billateh1 ไสว บัวแก้ว |
| วันที่ตีพิมพ์/นำเสนอ | 6 ม.ค. 2566 |
| ปีที่ | 2023 |
| ฉบับที่ | - |
| หมายเลขหน้า | - |
| ลักษณะบทความ | |
| Abstract | The fermented rice cake is a unique traditional product of Thailand called Khao-Maak, which is usually made from white or black glutinous rice. Because the germinated black glutinous rice contains high levels of antioxidants and γ-aminobutyric acid (GABA), as well as epidermis with prebiotic potential, it was used in this study to increase the health benefits and functional values of Khao-Maak. Moreover, the probiotic yeast, Saccharomyces boulardii, was added during fermentation to ensure the synbiotic characteristics. In vitro gastrointestinal tests showed that the developed product had a higher yeast survival rate (97.10 ± 0.87%) compared to the control (< 70%). The prebiotic activity score (PAS) also showed a positive value of 1.81 ± 0.15, indicating its prebiotic characteristics. However, as the germinated rice is hard to digest, its use slowed down the fermentation process. Therefore, the cellulase and amylase each were added at 10 U/g to increase the fermentation rate while resulting in an acceptable score from the consumers. The functional value analysis showed that the developed product contained antioxidants such as anthocyanins, flavonoids, and GABA, each not less than 30 mg per 100 g-product. The shelf life study revealed that the product could be stored at 4 °C for 10 days while maintaining functional values within product specifications and meeting community product standards. This study demonstrated the possibility of increasing health benefits and functional values of rice products, as well as the effective use of food-grade enzymes to improve the productivity and quality of fermented foods. |