Table 3. Characteristics of 36h fermented glutinous rice syrup
Sample1) | Before filtration | After filtration |
pH | Acidity | Turbidity | pH | Acidity | Turbidity |
B1 | 3.58±0.21b2)3) | 1.05±0.08c | 3.65±0.01c | 3.71±0.11b | 0.86±0.02c | 0.28±0.04b |
B3 | 3.33±0.03c | 1.65±0.06a | 3.73±0.01b | 3.51±0.02c | 1.32±0.01a | 0.17±0.01c |
B5 | 3.62±0.11a | 1.24±0.05b | 3.90±0.04c | 3.77±0.06a | 1.01±0.01b | 0.30±0.05a |
B7 | 3.35±0.04c | 1.78±0.21a | 4.59±0.03a | 3.53±0.03c | 1.44±0.06a | 0.17±0.06c |
B1: mixed starter culture content 30%, 36h fermentation at 30°C, B3: mixed starter culture content 30%, 36h fermentation at 40°C, B5: mixed starter culture content 40%, 36h fermentation at 30°C, B7: mixed starter culture content 40%, 36h fermentation at 40°C.
Values are expressed as mean ± SD (n=3).
Values with different letters within the same column (a-c) differ significantly (p<0.05).