Research intership on the development and quality evaluation of rice wine (tapuy) from glutinous rice and red mold rice (angkak)

Date

7-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

The research internship was conducted at Food Science Cluster Department under the College of Agriculture of the University of the Philippines Los Banos, Laguna from June 12, 2014 to May 15, 2015. The internship was about the production and quality evaluation of rice wine from different proportions of glutinous rice and red mold rice. The experiment exposed the student to different techniques that can be applied in the actual working condition in the laboratory. Learned techniques were applied and helped the researcher to attain the results of this study. Rice wines were produced using 6 different proportions of glutinous rice and angkak (0%, 10%, 20%, 30%, 40% and 50% angkak). The experiment to evaluate the quality of rice wines includes physico-chemical analysis, microbial tests, and sensory evaluation. Alcohol content, pH, and total soluble solids of rice wines were determined. Based on the results, there was no significant difference between treatments. For microbial tests, the treatments were pour planted using acidified Potato Dextrose Agar (PDA) to test for molds and de Man, Rogosa and Sharpe Agar (MRS Agar) with 1% calcium carbonate for lactic acid bacteria. Based on the results, there was no significant difference treatments and significant counts of microorganisms were not detected both for PDA and MRS plates. The samples were subjected to sensory evaluation by 15-member panel. 7-point Hedonic Scale Quality Scoring was used and samples were evaluated for color, clarity, aroma, flavor, after taste, and general acceptability. Drinking water and nuts were served together with the samples. Based on the results, the most acceptable proportion of rice wine was 300g angkak: 700g glutinous rice. Through this internship, the researcher gained additional knowledge and experience especially on wine fermentation.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2015 A127 /M35

Notes

major: Food Biotechnology

Document Type

Thesis

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