• Food Science and Preservation
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• v.22 no.3
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• pp.392-398
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• 2015

The physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3 were investigated. Amylose and damaged starch contents of spray-dried rice flour (S10, S20, S30, and S50) with L. plantarum CGKW3 were 14.18~17.75% and 24.65~34.08%, respectively. The particle size of spray-dried rice flour was $82.28{\sim}131.17{\mu}m$. The rice flour with L. plantarum CGKW3 showed a good powder flowability. The water absorption and water solubility of spray-dried rice flour were 1.96~2.13 and 9.91~21.95%, respectively. Thermal properties measured by differential scanning calorimeter revealed that the enthalpy (${\Delta}H$) for starch gelatinization were highest in the rice flour (S50) with L. plantarum CGKW3. When compared, the viable cell number of spray-dried rice flour were found to be in the following order: S10 (5.78 log CFU/g) < S20 (6.38 log CFU/g) < S30 (6.69 log CFU/g) < S50 (7.11 log CFU/g). The survaival rate of L. plantarum CGKW3 was 60.02-73.85%, which reflected the improvement in the quality of rice flour with an increase in treatment concentration. Based on our results, spray-dried rice flour with L. plantarum CGKW3 could be used in various types of rice foods.

• Food Science and Preservation
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• v.23 no.7
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• pp.953-959
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• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.128-135
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• 2015

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.