Pork products processed from mushrooms are edible mushrooms. Marinated with sour until cooked, about 4-5 days. This research aims to study the effects of carbon sources to improve some properties and consumer acceptance of the sour mushrooms. Made from glutinous rice, four types of hybrid rice varieties, RD 6 glutinous rice and rice-law forgot Rice Ta. By studying the changes during fermentations mushrooms. The physical, chemical and microbiological analysis. Samples were collected for a period of seven days to observe the appearance, color, aroma, taste and texture. The acidity (pH) organic acids and lactic acid bacteria. The results showed that The change of pH, organic acids. And the amount of lactic acid bacteria during fermentation, fermented mushroom for a period of seven days is inextricably together. The analysis antioxidant Nham, Nham mushrooms mushroom rice varieties ABC 6 has the highest antioxidant activity. (83.52 percent inhibition of free radicals), a fermented mushroom rice has antioxidant activity. In addition to the satisfaction of consumers, 30 per fermented mushroom, Nham mushrooms rice varieties B 6 has been rated the highest (3.93 points), followed by the sour mushroom rice (3.46 points), Nham mushrooms. Rice Rice berries (2.87 points) and sour mushroom rice (2.76 points), respectively.
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