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Effect of Different Starches on Flavor Quality during the Fermentation Zhahaijiao, a Chinese Traditional Fermented Chili Product

LIU Shuzhen, WANG Dan, ZHOU Caiqiong*   

  1. Chongqing Engineering Research Center of Regional Food, College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2016-04-15 Published:2016-04-13


Three different starch sources including japonica rice flour, maize flour and taro-maize flour were used for
preparing Zhahaijiao, a Chinese traditional fermented chili product, by spontaneous lactic acid fermentation, and changes
in the flavor quality of Zhahaijiao during the fermentation process were studied. Results showed that the contents of total
acid and free amino acids in Zhahaijiao made with different starches significantly increased (P < 0.01), and the content of
salt slightly increased with the extension of fermentation time. The content of total acid increased slowly after 15 days of
fermentation, and the content of free amino acids increased slowly after 30 days of fermentation. The content of free amino
acids in Zhahaijiao made with japonica rice flour increased rapidly during the fermentation process and was apparently
higher than that in Zhahaijiao made with two other starches after fermentation for 60–90 days (P < 0.01). The contents
of capsaicin and dihydrocapsaicin in Zhahaijiao remained at higher levels after 15–45 days of fermentation, but were
relatively low on the 60th day of fermentation, in dependent of the type of starch used. The content of total soluble sugar
(TSS) gradually declined; the TSS levels of Zhahaijiao made with japonica rice flour and maize flour were relatively low
after fermentation for 60 days, while Zhahaijiao made with taro-maize flour dropped to a lower level after only 15 days
of fermentation. Therefore, different starches can affect the formation of the favor quality of Zhahaijiao. Based on taste
qualities of Zhahaijiao including sourness, pungency, umami, saltiness and slight sweetness, the optimal fermentation time is
30 days, and extended fermentation time can adversely impact its pungency degree and sweet taste quality.

Key words: starch sources, Zhahaijiao, fermentation, flavor quality

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