Lactobacillus-assisted发酵黄精年糕的品质属性和消化特性

Although Polygonatum cyrtonema (PC) is rich in bioactive compounds, its direct incorporation may compromise the sensory quality of fermented products. This study systematically investigated the effects of PC on fermented rice cakes (FRCs), using Lactobacillus plantarum P5-assisted fermentation as a strategy to improve product quality. L. plantarum P5, as the optimal strain, significantly promoted yeast growth and increased total soluble solids in fermented glutinous rice, thereby improving the specific volume, height-to-diameter ratio, and textural characteristics of PC-enriched FRCs. SPME-GC-MS analysis showed that P5-assisted fermentation reduced off-flavor compounds, including hexanal and (E)-2-heptenal. Additionally, the group containing both PC and L. plantarum P5 (PCL) exhibited a slower staling rate and reduced moisture migration during storage. The resistant starch (RS) content in the PCL group significantly increased from 17.94% to 20.17%. X-ray diffraction analysis revealed that the PCL group exhibited predominantly V-type crystalline structures, indicating the development of inclusion complexes between bioactive compounds in PC and starch. Meanwhile, the PCL group also showed enhanced hydrogen bonding between PC polysaccharides (PCPs) and starch chains, promoting starch aggregation and the development of a more compact gel network. Overall, this study provides an approach for incorporating PC into fermented cereal products with enhanced product quality and reduced starch digestibility.