Title Page
Contents
1. INTRODUCTION 8
2. MATERIAL AND METHODS 11
2.1. Chemicals and materials 11
2.2. Lactic acid bacteria strains 11
2.3. Preparation and fermentation of WRW 12
2.4. Determination of organic acid content 12
2.5. Analysis of small maltooligosaccharides (MOS) 13
2.6. Garaetteok preparation 13
2.7. Texture analysis (TA) 13
2.8. Differential scanning calorimetry (DSC) 14
2.9. Microbiological analysis 14
2.10. Physical characteristics of garaetteok. 15
2.11. Statistical analysis 15
2. RESULTS 16
3.1. The pH changes of WRW during fermentation 16
3.2. Analysis of the products of FWRW 22
3.3. Properties of FWRW as an additive for inhibiting microbial growth in garaetteok 25
3.4. Properties of FWRW as an antistaling agent in garaetteok 28
3.5. Preparation of garaetteok treated with FWRW and analysis of its physical properties. 31
4. DISCUSSIONS 35
5. REFERENCES 38
ABSTRACT 44
ABSTRACT KOREAN 46
Table 1. Changes in the pH of fermented rice water according to the lactic acid bacteria and enzymes used in treatments. 17
Table 2. Comparison of microbes detected during storage under various FWRW treatments of garaetteok. 26
Table 3. Comparison of color changes of garaetteok under various FWRW treatments and storage periods. 33
Figure 1. Changes in pH of FWRW under various AMG concentrations. 21
Figure 2. Analysis of changes in small MOS content during lactic acid fermentation. 23
Figure 3. Analysis of changes in organic acid composition during lactic acid fermentation. 24
Figure 4. Changes in hardness of FWRW-treated garaetteok during storage. 29
Figure 5. Retrogradation rates of FWRW-treated garaetteok. 30
Figure 6. Changes in water content of FWRW-treated garaetteok during storage. 32