Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
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


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).

fermented mushroom pigmented rice sensory analysis fermentation

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


[1]  Pathak, R.K., Singh, D., Gupta, K.K. and Maurya, S., “Anti-proliferative effectof Oyster mushroom, Pleurotus from Florida (misnomer) P. florida (Agaricomycetes) against HeLa and SIHA cervical cancer cells: Mushroom-boon for cancer therapies”, Biomedicine, 39 (3). 491-496. Nov. 2019.
[2]  De, A., Mridha, D., Bandopadhyay, B., Roychowdhury, T. and Panja, A.S., “Arsenic and its effect on nutritional properties of oyster mushrooms with reference to health risk assessment”, Biological Trace Element Research, 199. 1170-1178. Jun. 2021.
[3]  Kaewnarin, K., Suwannarach, N., Kumla, J. and Lumyong, S., “Phenolic profile of various wild edible mushroom extracts from Thailand and their antioxidant properties, anti-tyrosinase and hyperglycaemic inhibitory activities”, Journal of Functional Foods, 27. 352-364. Dec.2016.
[4]  Dunkwal, V., Jood, S. and Singh, S., “Physico-chemical properties and sensory evaluation of Pleurotus sajor caju powder as influenced by pre-treatments and drying methods”, British Food Journal, 109 (9). 749-759. 2007.
[5]  Wijayasekara, K.N. and Wansapala, J.,“Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate”, International Journal of Gastronomy and Food Science, 23. 100286. Apr.2021.
[6]  Fulgoni III, V.L. and Agarwal, S., “Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011-2016 data”, Food Science & Nutrition, 9 (3). 1504-1511. Jan.2021.
[7]  Thai Industrial Standards Institute (TISI), Thai Community Product Standard: Naem Het (Fermented mushroom sausage) TCPS 472/2547, Thai Industrial Standards Institute (TISI), 2004.
[8]  Visessanguan, W., Benjakul, S., Riebroy, S. and Thepkasikul, P., “Changes in composition and functional properties of proteins and their contributions to Nham characteristics”, Meat science, 66 (3). 579-588. Mar.2004.
[9]  Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M. and Tapingkae, W., “Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation”, Food Chemistry, 94 (4). 580-588. Mar.2006.
[10]  Anuyahong, T., Chusak, C., Thilavech, T. and Adisakwattana, S., “Postprandial effect of yogurt enriched with anthocyanins from riceberry rice on glycemic response and antioxidant capacity in healthy adults”, Nutrients, 12 (10). 2930. Sep. 2020.
[11]  Ranok, A., Dissamal, P., Kupradit, C., Khongla, C., Musika, S. and Mangkalanan, S., “Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit”, Journal of Food Science and Technology, 58 (7). 1-9. Jan.2021.
[12]  Nakaew, N. and Sungthong, R., “Seed phytochemicals shape the community structures of cultivable actinobacteria-inhabiting plant interiors of Thai pigmented rice”, Microbiologyopen, 7 (4). e00591. Aug. 2018.
[13]  Sonthisawate, S. and Chantarapanont, W., “Study optimum ratio of major ingredients in Khaomak yogurt ice cream”, Food and Applied Bioscience Journal, 3 (1). 10-20. Jan.-Apr.2015.
[14]  Sumret, C., Siriwong, N. and Riebroy, S., “Textural properties and acceptability of cooked black glutinous rice as affected by soaking and cooking methods”, in 50th Kasetsart University Annual Conference, Kasetsart University, Thailand, Kasetsart University Publishers, 1-8.
[15]  Sungpud, C., Panpipat, W., Chaijan, M. and Sae Yoon, A., “Techno-biofunctionality of mangostin extract-loaded virgin coconut oil nanoemulsion and nanoemulgel”, PloS one, 15 (1). e0227979. Jan.2020.
[16]  Stone, H and Sidel J.L., Sensory Evaluation Practices, Academic Press, San Diego, 2004, 1-19.
[17]  AOAC, Official methods of analysis (20st ed.), Association of Official Analysis Chemistry, Washington DC, 2016.
[18]  Nakao, Y.,“Curdlan: Properties and application to foods”, Nippon Shokuhin Kogyo Gakkaishi, 38 (8). 736-742. 1991.
[19]  Funami, T., Yada, H. and Nakao, Y., “Thermal and rheological properties of curdlan gel in minced pork gel”, Food hydrocolloids, 12 (1). 55-64. Jan.1998.
[20]  ISO., Microbiology of Food and Animal Feeding Stuffs: Horizontal Method for the Emumeration [sic] of Mesophilic Lactic Acid Bacteria: Colony-count Technique at 30° C., ISO., 1998.
[21]  ISO., Microbiology of the Food Chain–Horizontal Method for the Detection, Enumeration and Serotyping of Salmonella–Part 1: Detection of Salmonella spp., Geneva: International Organization for Standardization, 2017.
[22]  Doyle, M. P., Diez-Gonzalez, F. and Hill, C., Food microbiology: fundamentals and frontiers, John Wiley & Sons, 2020.
[23]  Meilgaard, M. C., Carr, B.T. and Civille, G. V., Sensory evaluation techniques, CRC press, 1999.
[24]  Miller, J. and Miller, J. C., Statistics and chemometrics for analytical chemistry, Pearson education, 2018.
[25]  Tubbiyam, P., Chaijan, M., Kim, S.R., Jamphon, A., Techakriangkrai, T. and Muangteuk, T., “Proteolysis and lipid oxidation during ‘mu som’fermentation as affected by different ratios of white and black glutinous rice”, RMUTP Research Journal, 13 (2). 50-65. Jul.-Dec.2019.
[26]  Tongyai, A., Riebroy, S., Maneerat, S., Siriwong, N. and Chulakarungka, S., “Changes in physicochemical and sensory characteristics during fermentation of Khaow-Maak from black glutinous rice”, in 50th Kasetsart University Annual Conference, Kasetsart University, Thailand, Kasetsart University Publishers, 82-89.
[27]  Wen-qiong, W., Jie-long, Z., Qian, Y., Ji-yang, Z., Mao-lin, L., Rui-xia, G. and Yujun, H., “Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation”, RSC Advances, 11 (42). 26291-26302. Aug.2021.
[28]  Visessanguan, W., Benjakul, S., Panya, A., Kittikun, C. and Assavanig, A., “Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham-a Thai fermented pork sausage”, Meat science, 69 (2). 355-362. Feb.2005.
[29]  Li, X., Llave, Y., Mao, W., Fukuoka, M. and Sakai, N., “Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation”, Journal of Food Engineering, 238. 30-43. Jun.2018.
[30]  Habiba, R., “Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods”, Food chemistry, 77 (2). 187-192. 2002.
[31]  Hammes, W.P., Bantleon, A. and Min, S., “Lactic acid bacteria in meat fermentation”, FEMS Microbiology Reviews, 7 (1-2). 165-173. Sep.1990.
[32]  Roca, M. and Incze, K., “Fermented sausages”, Food Reviews International, 6 (1). 91-118. Nov.1990.
[33]  Rysová, J. and Šmídová, Z., “Effect of Salt Content Reduction on Food Processing Technology”, Foods, 10 (9). 2237. Sep.2021.
[34]  Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S. and Visessanguan, W., “Bacteriocins from lactic acid bacteria and their applications in meat and meat products”, Meat Science, 120. 118-132. Oct.2016.
[35]  Jabłońska-Ryś, E., Skrzypczak, K., Sławińska, A., Radzki, W. and Gustaw, W., “Lactic acid fermentation of edible mushrooms: Tradition, technology, current state of research: A review”, Comprehensive reviews in food science and food safety, 18 (3). 655-669. Mar.2019.
[36]  Shin, H.-Y., Kim, S.-M., Lee, J.H. and Lim, S.-T., “Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts”, Food chemistry, 272. 235-241. Jan.2019.
[37]  Manosroi, A., Ruksiriwanich, W., Kietthanakorn, B.-o., Manosroi, W. and Manosroi, J., “Relationship between biological activities and bioactive compounds in the fermented rice sap”, Food research international, 44 (9). 2757-2765. Nov.2011.
[38]  Mutukwa, I.B., Hall III, C.A., Cihacek, L. and Lee, C.W., “Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom (Pleurotus ostreatus)”, Journal of Food Processing and Preservation, 43 (4). e13910. Feb.2019.