Effect of Lactobacillus acidophilus Fermentation on the Quality of Glutinous Rice Products

Abstract The effect of Lactobacillus acidophilus and spontaneous fermentation on the quality characteristics of glutinous rice products are investigated in this study. Optimization of the product quality based on orthogonal experiments on the four fermentation conditions ensure that the product still has good sensory properties when stored during its shelf life at room temperature. The optimal fermentation conditions based on the range analysis are the mass ratio of glutinous rice, corn and rice 8:1:1, L. acidophilus inoculum of 8%, fermentation temperature of 37 °C, and fermentation time of 28 h. Under this condition, rice products’ hardness, viscosity, elasticity, cohesiveness, and taste significantly increase compared to the spontaneously fermented products. The pasting characteristics, water absorption index, thermodynamic properties, short‐range ordered structure, and microstructure of two kinds of fermented rice flours are analyzed. L. acidophilus fermented rice flour is more prone to pasting and ageing, with a higher proportion of short‐chain amylopectin in starch and lower final viscosity and water absorption, with a denser and smoother internal structure. In conclusion, fermentation improves the properties of glutinous rice flour and its products, and L. acidophilus fermentation is more effective than spontaneous fermentation.