Fermented Rice Noodle (Khanom Jeen) Production by Pure Inoculum for Ban Mae Yang Pho Community, Rong Kwang District, Phrae Province

Abstract

The purpose of the study of fermented rice noodle (Khanom Jeen) production by pure inoculum for Ban Mae Yang Pho community, Rong Kwang district, Phrae province is to raise production, increase the capacity and reduce production costs for the production of Khanom Jeen. Screening of microorganisms from fermented dough from 3 sources (Uttaradit, Phrae and Phayao, Provinces). The study  found that there were 47 isolates of microorganisms from Uttaradit 81 from Phrae and 38 from Phayao. The microbial isolates from each group were tested for lactic acid  were 3, 4 and 1 isolates for Uttaradit, Phrae and Phayao, respectively. Then the microbes lactic acid bacteria was tested in each of Khanom Jeen production ratio in different sensory testing using 9-point hedonic scale. The results showed that the use of microorganisms from Uttaradit : Phrae : Phayao at a ratio of 1: 2: 1 (10:20:10 ml) yielded the most satisfaction among the tasters and the difference was statistically significant. The study showed that Khanom Jeen production by adding an appropriate amount of lactic acid bacteria affected the quality of noodles. So the production of rice noodles by using an appropriate amount of bacteria will give the best quality rice noodles in terms of colors, taste, texture and smell.  It also helped improve the Khanom Jeen process:  shortening the production time and reducing the bad smell of the wasted water from fermentation.    Moreover, operators can reduce the production cost as they can produce by themselves the inoculum as the starch fermentation.