Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls).

Aims: Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning microbial populations and structure in the fermentation process, this study aims to determine the number of viable micro‐organisms and identify the species isolated from the local factories, and to assess their potential use as a starter culture from their enzymatic profiles. Methods and Results: Fourteen samples from three local factories were analysed for the presence of micro‐organisms. A total of 170 lactic acid bacteria (LAB) and 96 yeasts were isolated from the factories. The isolates were phenotypically characterized by using API 50 CHL kits, API 20 Strep kits, API ID 32 C kits and by performing additional biochemical tests. The enzymatic profiles of isolates were assessed by using API ZYM kits. Lactobacillus plantarum and Saccharomyces cerevisiae were identified as predominant species in the fermented supernatants. A majority of the isolates of LAB and yeasts displayed activities of α‐glucosidase, β‐glucosidase, lipase and trypsin. Conclusions: The microbial composition and strain characteristics present in the fermentation supernatant demonstrate that a majority of micro‐organisms have the ability to digest starch, sugar, protein or lipid. It supports our previous work in which the rice starch was modified and purified by fermentation and thus improves the texture of rice noodles. Significance and Impact of the Study: The dominant strains would be important in developing a starter culture. The results can form the basis for the improvement of product quality and consistency.

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“…It is consistent with the reports on fermented rice noodles in other countries (Uchimura et al. 1991; Nagano et al. 2000; Ikeda et al.…”

Section: Discussionsupporting

confidence: 93%

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

Peng

Cao

et al. 2008

Journal of Applied Microbiology

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“…Regarding rice paper produced from untreated flour, Nagano et al (2000) [11] found that the Japanese rice paper produced from low-amylose rice (Akebono variety) had 6.94% crude protein, and 17.52% amylose, which is close to our results. For rice papers produced from hydrothermal treated flours, a significant decrease was found in protein, total starch, and amylose contents.…”

Section: Chemical Composition Of Broken Rice Flour and Untreated And supporting

confidence: 91%

“…But, it is not popular in Arab countries, especially in Egypt. Rice paper is a large variety of filled, rolled appetizers as spring roll papers [11] or güllaç/ golash produced from wheat flour. The type of wrapper, fillings, and the cooking method used, as well as the name, differ considerably inside this large zone, according the culture of the area [12].…”

Section: Introductionmentioning

confidence: 99%

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Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Abdel-Haleem¹

2016

IJNFS

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Abstract:The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of lowamylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 -3.57), total starch (81.67-76.36) and amylose (17.27 -14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 -1.82) and ash (1.62 -2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 -99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 -20.59) values were observed in all rice papers produced from hydrothermal-treated flours. Tensile strength (0.14 -0.36 N/mm 2 ) and % elongation at break (43 -57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76-5.51 N/mm 3/2 ) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low-amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.

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“…noodles made from aged rice by natural fermentation have a better texture and mouthfeel during eating than noodles made by nonfermented methods (Uchimura et al 1991;Nagano et al 2000;Ikeda et al 2003;Lu et al 2003Lu et al , 2005. It is worthwhile exploring fermentation technology for expanding traditional production to an industrial scale and developing new rice noodle production technology.…”

mentioning

confidence: 99%

Rheological Properties of Fermented Rice Flour Gel

Yüan

Sasaki

et al. 2007

Cereal Chem

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Cereal Chem. 84(6):620-625To clarify the rheological properties of fermented rice noodle (sour mifen) produced in South China, we studied the mechanical properties of gels made from fermented and nonfermented (control) rice flours using static tensile testing, two-bite testing, and dynamic viscoelastic measurement. Rheological measurement under large deformation showed that retrogradation in fermented rice gel proceeded more slowly than in nonfermented rice gel. Lower hardness and brittleness and higher cohesiveness and resilience (degree of recovery) for gels made from fermented rice flour demonstrated that the gel was less firm but more elastic and flexible. Storage moduli of both types of gel increased with time, but the starch retrogradation was suppressed for fermented rice gel. Fermented rice gel exhibited higher resilience and lower rigidity than nonfermented gel, thus the gel stability improved. The chemical analysis of both starches suggests that the partial hydrolysis of amylopectin occurred during the fermentation process.China is the world's largest rice producer, accounting for ≈32-35% of global rice production (IRRI 2006;Khan et al 2006). As the most important food crop in China, rice provides >40% of the total food production in China (Yu 2004). Due to the national policy to reserve cereals, large quantities of rice grains stored in warehouses for emergencies are replaced annually by newly harvested rice. Aged rice is usually used for making rice noodles (mifen), which are widely enjoyed by people in China and South Asia (Mestres et al 1988; Chen et al 2002; Hayashi 2004). Rice noodles made from aged rice by natural fermentation have a better texture and mouthfeel during eating than noodles made by nonfermented methods (Uchimura et al 1991; Nagano et al 2000; Ikeda et al 2003; Lu et al 2003, 2005). It is worthwhile exploring fermentation technology for expanding traditional production to an industrial scale and developing new rice noodle production technology.In rice noodle factories in southern China, fermentation is conducted in several steel tanks (volume 6-8 m 3 , depth 2-2.5 m) in the plant (seasonally dependent ambient temperature 10-30°C). Tanks are almost completely filled with milled rice grains and covered with a thin layer (8-15 cm) of water. The rice grains are statically fermented without a starter for 4-6 days then wet-milled, steamed, and extruded into rice noodles. Processing operations are the same as those for traditional extruded rice noodles (nonfermented), except that the rice grains of nonfermented noodles are soaked for only ≈3 hr. In traditional food production, fermented rice noodles are invariably produced on a small, labor-intensive scale. Due to the short shelf life of less than one day after production, quality standards and operation control depend heavily on the workers' skill, and the quality varies with processing conditions. The effect of fermentation on texture characteristics of rice noodles is not well clarified yet. Therefore, research is needed to understand t...

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Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls).

Cited by 14 publications

References 13 publications

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Rheological Properties of Fermented Rice Flour Gel

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