Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(4): 503-512
Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake
Ling-Wei Meng1,2 • Sang Moo Kim2
1 College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China 2 Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
The rice flours were hydrolyzed using a-amylase (A), a-amylase and xylanase (AX), and α-amylase, xylanase and β-amylase (AXB). The effects of different enzymatic rice flour hydrolysates (ERH) on the quality of the fermented rice cake (FRC) were determined at 25 °C for 4 days. ERH had higher porosity, water absorption index, water solubility index and lower viscosity than the control. Moisture content of FRC center decreased significantly after 4 days. Specific volumes of fresh A-, AX- and AXBFRC were higher than the control. Color of fresh A-FRC was closer to that of the control. AXB-FRC had lower hardness and firming rate than other samples during storage. After 4 days of storage, FRC with ERH had lower endotherm enthalpy and more uniform and clearer pore structure than the control. Therefore, the ERH with single or mixed enzymes could improve the structure of FRC, and extend its shelf-life.
Carbohydrase · Fermented rice cake · Quality · Shelf-life · Staling
Food Science and Biotechnology 2020 ; 29(4): 503-512