Quality and antioxidant activity evaluation of wines produced from selected pigmented rice (Oryza sativa L.) varieties from Ifugao, Philippines

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reifrey A. Lascano

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

This study primarily aims to produce wines from Ifugao pigmented rice varieties (Ingngudpor-Lagawe, Ingngudpor-Kiangan, and Donaal) and evaluate their potential as functional alcoholic beverages. Physicochemical properties, phytochemical components, antioxidant activity and sensory characteristics of the rice wines were determined and compared. Results for the physicochemical analyses showed that the rice wines have relatively low pH values (3.37-3.96) indicating shelf-stability. Inverse relationship between the alcohol content and total soluble solids were observed given the conversion of fermentable sugars to ethanol in wine fermentation. Ingngudpor-Lagawe rice wine had the lowest alcohol content (16.30 %v/v) and highest TSS value (23.83 ºBrix). Consequently, the density and specific gravity values of the wines showed an inverse relationship with alcohol content and a direct relationship with TSS of the rice wines. The rice wine from Ingngudpor-Lagawe also acquired the highest amounts of phytochemicals (anthocyanidins: 8.19 mg PGA/200g, tannins: 2.80 mg PGA/100g and total phenols: 388.36 mg GAE/100g) hence equating to highest antioxidant activity (94.35 % DPPH Scavenging Activity) among the rice wines as well. In the sensory evaluation of the rice wines, Ingngudpor-Lagawe rice wine was deemed most acceptable in terms of color, flavor, aroma and general acceptability. Therefore, the utilization of Ingngudpor-Lagawe rice variety in the production of functional and nutritive rice wines is highly recommended.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /M35

Document Type

Thesis

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