Development of potential alcoholic beverage from adlai (Coix lachryma-jobi L.) grains

Date

12-2015

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lerjun M. Peñaflor

Abstract

Adlai is cereal grain crop grown to several native countries, especially those in Asia, consumed as food and known for its nutritional quality and beneficial effects on human health. It has been applied to several food products to obtain the benefits that one can get from it. The study aimed to determine the potential of adlai to become an alcoholic beverage. Adlai-based starter was prepared by inoculating cultures of Aspergillus oryzae and Rhizopus oryzae to the adlai flour with considerable amounts of water and caked and air dried at 40 OC for 48 hours. It was inoculated at 1% and 3% levels to steamed adlai grains for saccharification of starch and diluted each level at 1:1 and 1:2 (sample: water) ratios. The alcoholic fermentation was done with Saccharomyces ellipsoideus for 28 days and was characterized after harvest. The molds are effective for saccharifcation and the yeasts are good for alcohol production with the enzymes they possess for each processes. Aside from sugars and alcohols, several organic acids can also be produced by these microorganisms, affecting pH and acid concentration. The adlai has the potential for alcoholic beverage development as supported by the best result of 1% starter-1:1 dilution combination which are characterized to have 10% alcohol, TSS of 6.2 OBrix, pH 3.29 and TTA of 2.70% tartaric acid.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /A48

Document Type

Thesis

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