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Effects of Bacillus subtilisand Leuconostoc mesenteroideson the Quality Characteristics of Potato Garaetteok. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8383619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.
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Wang S, Sun X, Gao L, Zhang B. Effects of differences between cell-free and cell-associated glucosyltransferases fromLeuconostoc mesenteroideson gluco-oligosaccharides structure. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Song Wang
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
| | - Xiaoqi Sun
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
| | - Lili Gao
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
| | - Bolin Zhang
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
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Park JH, Ahn HJ, Kim SG, Chung CH. Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0182-x] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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