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Physicochemical, lactic acid bacteria survivability and sensory properties of salad dressing with yogurt containing bacterial cellulose from sweet fermented broken black glutinous rice (Khao-Mak) |
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| รหัสดีโอไอ | |
| Creator | Pianpan Supakot |
| Title | Physicochemical, lactic acid bacteria survivability and sensory properties of salad dressing with yogurt containing bacterial cellulose from sweet fermented broken black glutinous rice (Khao-Mak) |
| Contributor | Jatupat Samappito, Wasuntara Thiangna, Supawan Taroangram |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2567 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 29 |
| Journal No. | 2 |
| Page no. | 11 (9 pages) |
| Keyword | Bacterial cellulose, Broken black glutinous rice, Khao-Mak, Salad dressing, Sweet fermented rice, Yogurt |
| URL Website | https://so01.tci-thaijo.org/index.php/APST/ |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/262408 |
| ISSN | 2539-6293 |
| Abstract | Salad dressing containing bacterial cellulose was developed to provide an overview for the preparation of simple functional foods. Sweet fermented broken black glutinous rice (Khao-Mak) was used as a substrate to produce bacterial cellulose (BC) by Acetobacter xylinum. Proximate composition analysis indicated that bacterial cellulose from the Khao-Mak solution (BCK) contained 8.05 (g/100 g) moisture, 7.46 (g/100 g) proteins, 0.63 (g/100 g) total fats, 0.94 (g/100g) ash, 82.92 (g/100g) total carbohydrates, and 367 (kcal/100 g) energetical values. Yogurt (Y) made with YC-380 culture contains two types of bacterial cellulose like bacterial cellulose from coconut water (BCC) and BCK were used to produce salad dressings. The results showed that salad dressing made from yogurt with BCK (S-YBCK) yielded the highest texture profile analysis (TPA) parameters. These parameters were higher than salad dressings made from yogurt with BCC (S-YBCC) and salad dressings without yogurt (S-control). Sensory evaluation of salad dressing revealed that S-YBCK (7.68±0.92) and S-control (7.45±0.99) contributed to the highest overall acceptability score (p≤0.05) over the S-YBCC (6.93±0.73). Viability of lactic acid bacteria in S-YBCK was detected at the value of 8.94 ± 0.01 log Colony Forming Unit (CFU)/g. Moreover, after storage at 4°C for 7 days, a 0.22-log decrease of lactic acid bacteria cells was observed in S-YBCK, still higher than S-YBCC and S-control which were higher than the minimum therapeutic dose (6.00 log CFU/g). The resulting products have promising properties with respect to lactic acid bacteria survive potential in an unconventional way. |
