Abstract：
:Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18μg/gm), maltotriose (28.16μg/gm), and maltose (26.94μg/gm) were also noted. Furthermore, GC-MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ghosh K,Ray M,Adak A,Dey P,Halder SK,Das A,Jana A,Parua Mondal S,Das Mohapatra PK,Pati BR,Mondal KCdoi
10.1016/j.foodchem.2014.07.042subject
Has Abstractpub_date
2015-02-01 00:00:00pages
196-202eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01075-9journal_volume
168pub_type
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