Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

Hyeji Lim,Misook Kim,Sujin Oh

doi:10.1155/2019/8383619

Abstract

To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.

Highlights

According to the 2016 Food Industry Statistical Information System (FIS), Korea’s health functional food market grew at an average annual rate of 8.4% since 2011 and amounted to U.S $ 2.06 billion as of 2015; since the growth of the market has continued to accelerate [1]
Garaetteok is within the range of moisture content that is vulnerable to starch retrogradation
It appeared that the titratable acidity was higher in the NF, BS, and LM groups than in the control product (CON) due to the effect of the organic acids in the potatoes, such as oxalic acid, citric acid, malic acid, succinic acid, and fumaric acid [29]

Summary

Introduction

According to the 2016 Food Industry Statistical Information System (FIS), Korea’s health functional food market grew at an average annual rate of 8.4% since 2011 and amounted to U.S $ 2.06 billion as of 2015; since the growth of the market has continued to accelerate [1]. Garaetteok is within the range of moisture content that is vulnerable to starch retrogradation. Is starch retrogradation leads to deterioration in the quality of garaetteok, which can include a hardening of its texture and reduced digestibility and taste [5]. Previous studies have recorded attempts to inhibit starch retrogradation by adding trehalose, modi ed starch [6], maltitol [7], surfactant [8] and other ingredients to garaetteok. Other studies have reported that the addition of rice bran [9] and germinated brown rice our [10], cactus fruit (Opuntia humifusa) powder [11], ginseng powder [12] or Lentinus edodes powder [13] to garaetteok improves the nutritional and functional quality or enhances the shelf-life of garaetteok. Other studies have reported that the addition of rice bran [9] and germinated brown rice our [10], cactus fruit (Opuntia humifusa) powder [11], ginseng powder [12] or Lentinus edodes powder [13] to garaetteok improves the nutritional and functional quality or enhances the shelf-life of garaetteok. us far, no study has been conducted on the inclusion of potato our in garaetteok

Methods

Results

Conclusion