Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2022, 10(2), 158-163
DOI: 10.12691/jfnr-10-2-9
Open AccessArticle

Quality Characteristics of Fermented Edible Mushroom with Black Glutinous Rice Product

Piyaluk Nurerk1 and Sirisopa Junden2, 3,

1Functional Materials and Nanotechnology Center of Excellence, School of Science, Walailak University, Nakhon Si Thammarat 80160, Thailand

2Department of Tourism and Hospitality Management, Professional Culinary Arts Program, School of Management, Walailak University, Nakhon Si Thammarat 80160, Thailand

3Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, Thailand

Pub. Date: January 25, 2022

Cite this paper:
Piyaluk Nurerk and Sirisopa Junden. Quality Characteristics of Fermented Edible Mushroom with Black Glutinous Rice Product. Journal of Food and Nutrition Research. 2022; 10(2):158-163. doi: 10.12691/jfnr-10-2-9

Abstract

The fermented mushroom with pigmented rice was developed by mixing edible mushrooms with Thai pigmented rice, including black glutinous rice, Riceberry rice, and Rai Dok Kha rice, and evaluated sensory analysis. The physicochemical properties investigated the fermented mushroom with black glutinous rice, which was the most favorable sensory evaluation. The increasing lactic acid bacteria and decreasing in pH and total anthocyanin were observed during fermentation. The color value of brightness (L*) decreased, whereas the redness (a*) and yellowness (b*) increased with longer storage time. The proximate compositions of 15-day fermentation rose from fresh preparation of 0-day fermentation. All microbial indices were within the Thai standard required for the fermented mushroom product. The fermented mushroom with black glutinous rice product was further evaluated the consumer test compared with commercial fermented mushroom. The developed product was obtained a significantly higher score of 7.47 than the commercial product with a score of 7.13 (p≤0.05).

Keywords:
fermented mushroom pigmented rice sensory analysis fermentation

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