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Development of crispy fried Pla-ra product using prototype from accelerated fermentation with autochthonous bacterial starter |
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| รหัสดีโอไอ | |
| Creator | Atchariya Suriya |
| Title | Development of crispy fried Pla-ra product using prototype from accelerated fermentation with autochthonous bacterial starter |
| Contributor | Sarn Settachaimongkon |
| Publisher | Mahasarakham University |
| Publication Year | 2565 |
| Journal Title | Science Technology and Engineering Journal (STEJ) |
| Journal Vol. | 8 |
| Journal No. | 1 |
| Page no. | P. 50-60 |
| Keyword | Autochthonous starter;fermented fish;Pla-ra;solid state fermentation |
| URL Website | https://stej.msu.ac.th/ |
| Website title | Science Technology and Engineering Journal (STEJ) |
| ISSN | ISSN (Printed): 2697-6110, ISSN (Online) : 2697-6072. |
| Abstract | The fermentation of Pla-ra with autochthonous starter contained Bacillus subtilis subsp Subtilis UD6-2 and Virgibacillus halodenitrificans NCFF-2 under solid state fermentation (SSF) condition was evaluated. Pla-ra with the starter fermented by 3.5 month had similar properties in terms of texture, color and odor to traditional Pla-ra when assessed by manufacturers. Crispy fried Pla-ra, product models from Pla-ra with starter traditional derived were made and subjected to sensory preference test. It was found that all attributes of the crispy fried Pla-ra with starter product were more accepted than the traditional Pla-ra with significant higher liking scores (p |
