Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage

Abstract

This study was conducted to evaluate the microbial quality of 6 varieties of brown rice Dasik prepared with roasted bean powder, juice, red ginseng, propolis, and a combination of red ginseng and propolis during storage at 5 and 30°C. The changes in moisture content and pH, total plate counts and molds were evaluated. In addition, the survival of artificially inoculated O157:H7 into Dasik was studied during storage. As a result, the moisture content of the samples ranged from 9 to 13% and the pH ranged from 2.7 to 6.7 (<0.05). In Dasik made with red ginseng, propolis, or a combination of both, total plate count was not increased and the growth of artificially inoculated was inhibited (<0.05). These results suggest that addition of ingredients such as red ginseng, propolis, and juice to Dasik improves the microbial safety and quality during storage.