This study examined the structural and physicochemical properties of fermented green rice flour prepared using different multi-strain lactic acid bacteria. Fermentation induced surface erosion, pore formation, and starch granule aggregation, resulting in rougher particle surfaces and changes in the particle size distribution. All samples retained an A-type crystalline pattern, but differences in peak intensity were observed among treatments. Fourier transform infrared spectroscopy revealed changes in the peak intensity and shape without major shifts in the functional group positions. The fermented samples exhibited higher lightness and lower redness and yellowness than the control. The water absorption index increased after fermentation, but the water solubility index decreased. Amylogram analysis showed that the fermented samples had higher pasting onset temperatures and lower peak viscosities than the control. In back extrusion analysis, YM1 showed the highest firmness and consistency, while all fermented samples exhibited lower cohesiveness and resistance to flow than the control. These results suggest that multi-strain fermentation can effectively modify the structural and physicochemical characteristics of green rice flour, supporting its potential as a functional food ingredient.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 유산균 발효 녹미 쌀가루 제조
    3. 주사전자현미경에 의한 입자 형태 관찰
    4. 입도 분석
    5. X-선 회절도 분석
    6. Fourier transform infrared spectroscopy (FT-IR) 분석
    7. 색도 측정
    8. 수분흡수지수 및 수분용해지수 측정
    9. 아밀로그램에 의한 호화 특성 분석
    10. 물성 특성 분석
    11. 통계 처리
III. 결과 및 고찰
    1. 입자의 형태적 특성
    2. 입도 분포 특성
    3. X-선 회절도
    4. Fourier transform infrared spectroscopy (FT-IR) 분석
    5. 색도
    6. 수분흡수지수 및 수분용해지수
    7. 아밀로그램에 의한 호화 특성
    8. 물성 특성
IV. 요약 및 결론
저자 정보
Conflict of Interest
References

• 마은빛(국립순천대학교 조리과학과) | Eun-Bit Ma (Department of Food and Cooking Science, Sunchon National University) Corresponding author