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Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001

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Abstract

The fermented rice cake (FRC) is a gluten-free food made from early indica rice by milling, fermenting and steaming, and the effects of fermenting by Brettanomyces custersii (ZSM-001) and steaming were investigated on texture and flavor. The fermented rice paste (FRP) exhibited lower peak gelatinization temperature (T p ), G’ and G ” than the rice paste (RP) during simulative steaming. Based on modified three-element model best fitting for stress relaxation, the equilibrium and decay elastic coefficient (E 0 and E 1 ), relaxation time (τ) and viscosity (η) were 236.6 Pa, 111.6 Pa, 2.6 s and 288.8 Pa∙s for FRC, respectively. These results suggested that fermenting degraded protein and lipid by enzymes, weakened starch gel network to modify the rheological characteristics, and generated foam which was stabilized during steaming by starch gelatinization to form elastic and porous texture. Moreover, fermenting released many volatile compounds including alcohols, aldehydes, esters et al. Specially, phenethanol, ethanol and phenylacetaldehyde contributed to strong bouquet. Steaming not only enhanced esters as main volatile flavor of FRC, but also accelerated the formation of taste amino acids as nonvolatile flavor, in which glumatic and aspartic acid contributed most to the taste. This work facilitates the understanding of texture and flavor formation of FRC by B. custersii ZSM-001 fermentation.

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Abbreviations

FRC:

Fermented rice cake

FRP:

Fermented rice paste

RP:

Rice paste

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Acknowledgments

This work was supported by National Natural Science Foundation of China (31401652), and University Agricultural Science and Technology Service of Ministry of Science and Technology of China (2013BAD20B06).

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Authors and Affiliations

  1. College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China

    Qing Xiong, Ting Hu, Siming Zhao & Qilin Huang

Authors
  1. Qing Xiong
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  2. Ting Hu
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  3. Siming Zhao
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  4. Qilin Huang
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Corresponding author

Correspondence to Qilin Huang.

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Research highlights

• Fermenting degraded protein and lipid, weakened starch gel network, and generated foam.

• Steaming facilitated the gelatinization of starch and stabilized the porous structure.

• Fermenting released aromatic components (phenethanol, ethanol and phenylacetaldehyde).

• Steaming enhanced esters as main odor and facilitated the formation of taste amino acids.

• Glumatic and aspartic acids contributed most to the taste of fermented rice cake

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Xiong, Q., Hu, T., Zhao, S. et al. Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001. J Food Sci Technol 52, 7113–7122 (2015). https://doi.org/10.1007/s13197-015-1813-4

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  • DOI: https://doi.org/10.1007/s13197-015-1813-4

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