Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen

Satmalee, Prajongwate; Surojanametakul, Vipa; Phomkaivorn, Naraporn; Pantavee, Wanchai; Yoshihashi, Tadashi

doi:10.6090/jarq.51.327

Cited by 11 publications

(9 citation statements)

References 14 publications

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“…Rice proteins are denatured by aging, which makes the cooked rice less sticky and darker in colour (Arai, Aoyama and Watanabe ). A previous study showed that protein body II of the rice endosperm was removed by fermentation, which gave the fermented rice noodles a stronger texture than that of non‐fermented rice noodles (Satmalee et al ). Although strain SK01 did not affect the starch concentration in the fermented rice, it did show strong proteolytic activity, especially on the first day of fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…Protein digestion liberates starch granules and removes granule‐associated proteins, which makes the starch gelatinize more readily during heating (Arai, Aoyama and Watanabe ). Rice protein digestion during the fermentation process was identified as an important factor in the formation of the characteristic texture of khanom ‐ jeen (Satmalee et al ). These findings indicated that not only lactic acid bacteria but also other types of bacteria with proteolytic activity may play important roles in producing khanom ‐ jeen with the desired texture.…”

Section: Introductionmentioning

confidence: 99%

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Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles

Shompoosang

Marui

Yodin

et al. 2019

Lett Appl Microbiol

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Significance and Impact of the Study: The use of Enterobacter ludwigii strain SK01 as a proteolytic bacterial starter culture improved the quality of khanom-jeen noodles. Compared with khanom-jeen noodles produced without E. ludwigii strain SK01, those produced using this strain showed increased tensile strength, breaking length, brightness and whiteness. These findings will be useful for the development of specific and controllable methods for producing khanom-jeen noodles with desirable texture and colour. AbstractKhanom-jeen are traditional Thai fermented rice noodles with a characteristic flavour and texture. Based on their ability to hydrolyse rice proteins, five strains of proteolytic bacteria were isolated from fermented rice flour used to produce noodles in Thailand. Enterobacter ludwigii strain SK01 showed the highest degree of rice protein hydrolysis among the five strains and was selected as a starter culture for khanom-jeen production. The viable count of micro-organisms, acidity, pH, and protein and starch contents were compared throughout the fermented rice production with and without the SK01 strain. The pH of fermented rice increased on the first day of solid-state fermentation and subsequently decreased to 3Á7-3Á8 under both conditions. The protein content of rice significantly decreased from 80 to 18Á2 AE 0Á5 mg g À1 and 26 AE 0Á6 mg g À1 during fermentation with and without the SK01 strain, respectively. The tensile strength, breaking length, brightness, and whiteness, which are important factors for the texture and appearance of khanom-jeen, were improved using the SK01 strain to ferment rice. The results of this laboratory-scale study indicated that the use of the proteolytic SK01 strain in fermented rice production can improve the quality of khanom-jeen noodles.Letters in Applied Microbiology ISSN 0266-8254

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles

Shompoosang

Marui

Yodin

et al. 2019

Lett Appl Microbiol

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“…The treatment of A1 has a lower texture than the treatment of A2. During the fermentation process, organic acids and enzymes are produced to break down proteins and lipids so that large amounts of amylose are dissolved, so that the formation of stronger tissue structures leads to an increase in the hardness, chewiness of fermented products [12]. The treatment of B5 has a lower texture than the treatment of B1.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of cassava (Manihot esculenta) tapai fermented by aeration

Ria¹,

Priyanto²,

Wijaya³

et al. 2019

World J. Adv. Res. Rev.

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The research was aimed to determine the physical and chemical properties of cassava tapai. Experiment was conducted on completely randomized factorial design, with two treatments, namely aeration treatment dan fermentation treatment. The measuring parameters was consisted of texture, chemical properties (moisture content, pH, content of alcohol, amylose, reducing sugar and total acid) and sensory analysis (hedonic test). The result show that aeration treatment had a significant effect on texture, pH, alcohol, amylose, and total acid content, and fermentation time had a significant effect on texture, moisture content, pH, alcohol, amylose, and total acid content. The interaction between aeration treatment and fermentation time had a significant effect on pH and alcohol. Tapai with lowest alcohol content of 2.48 per cent was observed on aerated fermentation for 48 hours, which was signficantly lower than non-aerated tapai fermentation on the same time. The aeration system decreased significantly the tapai alcohol content compared to the system without aeration.

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“…Another unique characteristic of khanom jeen noodles is an elastic texture. The removal of soluble rice proteins during fermentation is involved in achieving the textural properties (Satmalee et al 2017). The importance of rice starch purity in achieving the unique noodle texture has also been reported for fermented rice noodles in China (Lu et al 2008).…”

Section: Introductionmentioning

confidence: 99%

pH-dependent Liquefaction of Thai Fermented Rice Noodles (<i>khanom jeen</i>) Associated with Bacterial Amylolytic Enzymes

Marui

Shompoosang

Panthavee

2020

JARQ

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throughout Thailand sell products to local markets, as freshly made khanom jeen noodles are preferred by consumers (Kusano 2017). To meet increasing market demand, many of these small-to medium-sized producers now use mass-produced fermented rice flour products purchased from suburban factories, despite having previously prepared fermented rice flour themselves (Kusano 2017).Fermented rice flour used for making khanom jeen noodles is typically produced as follows: The rice materials are first soaked in water and then drained in a sieve container. Wet rice in the container is covered with a plastic sheet and left to stand overnight under ambient conditions to undergo solid-state fermentation. The rice is then washed with water and the same process is repeated for a few days. The fermented rice is then wet-milled and precipitated in an approximately 2% saltwater pool overnight to undergo liquid-state fermentation, after which the supernatant is replaced with fresh salt water. After a few days of liquid-

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Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen

Cited by 11 publications

References 14 publications

Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles

Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles

Physicochemical properties of cassava (Manihot esculenta) tapai fermented by aeration

pH-dependent Liquefaction of Thai Fermented Rice Noodles (<i>khanom jeen</i>) Associated with Bacterial Amylolytic Enzymes

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