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Overnight Rice Fermentation: An Anal...

Sivakumar, Kavin.

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Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties./
Author:	Sivakumar, Kavin.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2024,
Description:	41 p.
Notes:	Source: Masters Abstracts International, Volume: 86-02.
Contained By:	Masters Abstracts International86-02.
Subject:	Nutrition. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31488855
ISBN:	9798383627532

Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties.
Sivakumar, Kavin.

Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties. - Ann Arbor : ProQuest Dissertations & Theses, 2024 - 41 p.

Source: Masters Abstracts International, Volume: 86-02.

Thesis (M.S.)--San Jose State University, 2024.

Fermentation refers to the activity of microorganisms breaking down substrates, resulting in changes to a food product. One fermented food practice from the Indian subcontinent is overnight fermented rice. The traditional preparation consists of covering cooled cooked rice in water and leaving it at room temperature to ferment overnight. The objective of this project was to investigate overnight rice fermentation through quantifying its physicochemical changes. The study utilized three types of rice: white, enriched white, and brown. Mixtures of cooked rice and water at a 1 gram: 2 milliliter ratio were fermented at 29 degrees Celsius and 60% humidity for a duration of 24 hours. Samples were collected every 6 hours. The samples were measured for pH, titratable acidity, mineral contents, free amino acids, reducing sugars, soluble protein, and antioxidant content. The fermentation resulted in decreases in pH and increases in titratable acidity. Mineral content was higher in enriched and brown rice compared to white rice. Varied trends were exhibited for soluble protein and amino acid content, similar trends were observed in reducing sugars and antioxidant activity across fermentation time. This study revealed the chemical changes that occurred during the overnight fermentation of three rice varieties. The results of this study offer insights to the potential health benefits of fermentation, through changes in nutritional composition. Future research can evaluate further fermentation conditions, identify the specific microbes involved, and conduct clinical studies on the perceived health benefits of overnight fermented rice.

ISBN: 9798383627532Subjects--Topical Terms:

517777
Nutrition.
Subjects--Index Terms:

Overnight rice fermentation

Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties.
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520 $a Fermentation refers to the activity of microorganisms breaking down substrates, resulting in changes to a food product. One fermented food practice from the Indian subcontinent is overnight fermented rice. The traditional preparation consists of covering cooled cooked rice in water and leaving it at room temperature to ferment overnight. The objective of this project was to investigate overnight rice fermentation through quantifying its physicochemical changes. The study utilized three types of rice: white, enriched white, and brown. Mixtures of cooked rice and water at a 1 gram: 2 milliliter ratio were fermented at 29 degrees Celsius and 60% humidity for a duration of 24 hours. Samples were collected every 6 hours. The samples were measured for pH, titratable acidity, mineral contents, free amino acids, reducing sugars, soluble protein, and antioxidant content. The fermentation resulted in decreases in pH and increases in titratable acidity. Mineral content was higher in enriched and brown rice compared to white rice. Varied trends were exhibited for soluble protein and amino acid content, similar trends were observed in reducing sugars and antioxidant activity across fermentation time. This study revealed the chemical changes that occurred during the overnight fermentation of three rice varieties. The results of this study offer insights to the potential health benefits of fermentation, through changes in nutritional composition. Future research can evaluate further fermentation conditions, identify the specific microbes involved, and conduct clinical studies on the perceived health benefits of overnight fermented rice.
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653 $a Free amino acids
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