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Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)
http://hdl.handle.net/2241/00159553
http://hdl.handle.net/2241/00159553bb1f64ab-7508-46a7-8aa6-f06ad38b790f
名前 / ファイル | ライセンス | アクション |
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Foods_8-8-339 (744.7 kB)
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Item type | Journal Article(1) | |||||
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公開日 | 2020-02-06 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese) | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
北村, 豊
× 北村, 豊× 粉川, 美踏× Amini, Rasool Khan× Islam, Md Zohurul |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable. | |||||
書誌情報 |
en : Foods 巻 8, 号 8, p. 339, 発行日 2019-08 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2304-8158 | |||||
PubMed番号 | ||||||
識別子タイプ | PMID | |||||
関連識別子 | 31408978 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.3390/foods8080339 | |||||
権利 | ||||||
権利情報 | © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | |||||
著者版フラグ | ||||||
値 | publisher | |||||
出版者 | ||||||
出版者 | MDPI |