Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
Hiroko NAGANOZenya SHOJIAsako TAMURAMiyuki KATOMasashi OMORIKim Anh TOThi Thu DANGVan Nhuong LE
ジャーナル フリー

2000 年 6 巻 2 号 p. 102-105


Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem, i.e., Vietnamese spring rolls. The amino acid content in the rice papers extracted with water was found to be 2 to 3 fold higher than that in cooked rice, showing that the protein was resolved by microbial enzymes during the rice paper processing. Among organic acids, Iactic acid is most common in rice papers, indicating that lactic bacteria is involved in the manufacturing. Many Gram-positive bacteria: Streptococcus constellatus, Streptococcus acidominimus, Staphylococcus capitis, Lactobacillus curvatus, Lactobacillus salivarius, and Gram-negative bacteria: Enterobacter cloacae, Klebsiella sp., Pseudomonas sp., along with wild type yeast were isolated from the milled-rice.

© 2000 by Japanese Society for Food Science and Technology
前の記事 次の記事