Effects of natural fermentation on the rice slurry properties related to rice paper production

Name: Bussaya Phattra

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Metinee Maweang

keyword: Natural fermentation - Rice paper - Rice slurry properties

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Rice

ThaSH: Rice – Processing

ThaSH: Fermentation

ThaSH: Rice – Microbiology

ThaSH: Rice products

Abstract: The objective of this work was to study the microbiological, chemical and physicochemical changes during the natural fermentation process of rice slurry. Slurry for rice paper processing was prepared from rice grain which contained at least 27% (w/w) amylose. Rice (Surin1) was soaked in water for 12 h, wet-milled into flour, and then fermented for 1, 2 and 3 days. During this fermentation period, clear upper phase of water was changed every day to control microbial load. The obtained rice slurry was then mixed with 1% NaCl before steaming and drying (rice paper) in sunlight. The result of total viable count, yeast mold and lactic acid bacteria count (from 5.39-9.39, 3.85-7.21, and 4.08-9.14 log CFU/g, respectively) in the slurry increased with the increasing fermentation duration. This caused an increase in total acidity (from 0.81-1.44% w/v as lactic acid) of the slurry but reduction of pH (from 4.56-3.53) and amylose content (from 36.49–35.72% w/w) through microorganism activity. The enthalpy level (∆Hgel) (from 1.87-2.17 J/g) of the slurry consistently increased with the fermentation time. Scanning electron microscopy revealed that starch granule surface porosity increased with the fermentation time due to the starch hydrolysis and the corrosion caused by enzymes and organic acids during fermentation. These resulted in the slurry viscosity reduction (from 52.16-32.42 cP), which produced the rice paper of better texture. With these results, the fermentation time during rice paper production could possibly be shortened to modify rice paper properties in conventional settings.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-20

Issued: 2021-10-20

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Journal of Food Science and Agricultural Technology (2015) Vol.1 (1): 22-25

eng

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