Product Development of Sweet Fermented Rice (Khoa-Mak) Supplemented with Red Yeast Rice

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Author list: Jirasatid, S.;Nopharatana, M.

Publication year: 2018

Volume number: 14

Issue number: 4

Start page: 521

End page: 534

ISSN: 2630-0613 

URL: http://www.ijat-aatsea.com/pdf/v14_n4_2018_%20July/7_IJAT_14(4)_2018_Jirasatid,%20S..pdf

Abstract

A new healthy food product, sweet fermented glutinous rice (Khoa-Mak)supplemented with red yeast rice was developed in this study. Significant source of Loop-Pang(rice starter culture) for Khoa-Mak fermentation were investigated, and effect ofsupplementation of red yeast rice on quality of Khoa-Mak during storage was further carriedout. Total soluble solid (TSS), pH, ethanol content, yeast and mold, total viable count,Escherichai coli, sensory evaluation of sample were determined. Glutinous rice was fermentedwith various sources of Loog-Pang (Chachoengsao, Chanthaburi, Trad and Prachinburi) at30C for 72 hours. Microbial populations in various Loog-Pang sources increased rapidlyduring fermentation. Rice fermented by Loog-Pang sources from Trad for 48 hours had thehighest sensory acceptability by elderly consumers, and contained 0.12% of ethanol, 40Brix ofTSS, pH of 4.2 and less than 3 MPN

Keywords

Loog-Pang, Fermentation, Sweet fermented rice