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Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A)

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Abstract

In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the Pediococcus pentosaceus strain SRCM102739 CP028266.1 and Pediococcus pentosaceus strain SRCM102738 CP028264.1. The studied rice varieties were wakacinda (white rice), wakawondu (red rice), warumbia (brown rice), and wakaombe (black rice). Characterizations of both fermented and native rice flour included chemical composition, FTIR profile, crystallinity, morphology, and pasting properties. Fermentation did not introduce new chemical functional groups to the flour and only slightly increased crystallinity from approximately 22.5% to 25.05%. In contrast, fermentation greatly affected the chemical composition and pasting properties of rice flour. Protein content of the fermented flour increased up to 214% relative to the native rice flour. Effect of fermentation on pasting properties varied between rice varieties. Increase in peak and final viscosities was observed in red, brown, and black rice. The opposite effect was found in white rice. However, fermentation improved the stability of flour to retrogradation for all rice varieties. These showed that the fermentation improved the properties of the local-colored rice flour and may widen their application as food ingredients.

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Data availability

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

ANOVA:

Analysis of variance

FTIR:

Fourier transform infrared

LAB:

Lactic acid bacteria

MRS:

De Man, Rogosa and Sharpe

OD:

Optical density

R0:

Unfermented rice flour

R2:

Fermented rice flour

RVA:

Rapid visco analyzer

SEM:

Scanning electron microscopy

XRD:

X-ray diffraction

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Acknowledgements

The author would like to thank the Ministry of Education, Culture, Research and Technology for funding this research through the grant of Program Penelitian Terapan Unggulan Perguruan Tinggi (PTUPT) Universitas Halu Oleo 2022.

Funding

This study was funded by Ministry of Education, Culture, Research and Technology through the grant of Program Penelitian Terapan Unggulan Perguruan Tinggi (PTUPT) Universitas Halu Oleo 2022.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara, 93132, Indonesia

    Sri Wahyuni, Sarinah Sarinah & R. H. Fitri Faradilla

  2. Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Universitas Halu Oleo, Kendari, Indonesia

    Asnani Asnani

  3. Department of Plant Protection, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Indonesia

    Andi Khaeruni

  4. Department of Chemistry, Faculty of Math and Natural Science, Universitas Halu Oleo, Kendari, Indonesia

    Novi Dian Puspita Dewi

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  1. Sri Wahyuni
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  4. Novi Dian Puspita Dewi
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  5. Sarinah Sarinah
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Contributions

All authors contributed to the study conception and design. Material preparation and data collection were performed by SW, NDPD, and A. Data analysis, visualization, and validation were conducted by SW, AK, and RHFF. The first draft of the manuscript was written by SW and RHFF and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to R. H. Fitri Faradilla.

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Wahyuni, S., Asnani, A., Khaeruni, A. et al. Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A). J Food Sci Technol 60, 3035–3042 (2023). https://doi.org/10.1007/s13197-023-05813-0

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