TECHNOLOGICAL IMPROVEMENT OF THE TRADITIONAL MANUFACTURING PROCESS FOR DEVELOPMENT OF FRUIT FLAVOURED RICE BEER
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Date
2020-02
Authors
DUTTA, FRANCIS
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Jorhat
Abstract
An investigation was carried during 2016-2020; to standardize the production
process of fruit flavoured rice beer from bora (glutinous rice) and black rice, and
evaluate the quality of the manufactured beers. Contrary to the traditional one, an
alternate method of rice beer preparation by using malted rice was undertaken with the
focus on developing a product with stable storage life and appreciable quality
parameters. It was observed during the discourse that both the rice varieties selected can
be effectively malted and individual fruit flavours can be infused in the brewing process.
The beers developed from both the malted rice showed similar quality and nutritional
parameters. The range of alcohol content of the developed beers from bora and black
rice was 4.92-5.42 % (v/v) and 4.67-5.32 % (v/v) respectively. The highest alcohol
content was recorded in the jackfruit flavoured bora rice beer (5.42% v/v). Total phenol
content was maximum in the jackfruit flavoured bora rice beer (31.97 mg mL-1) and the
highest flavonoid was detected in the jackfruit flavoured black rice beer (23.33 mg
mL-1). The range of total carbohydrate in the developed beers from bora rice and black
rice was 3.13-3.53 g 100 mL-1 and 3.03-3.43 g 100 mL-1 respectively. The microbial
load of the developed beverage was highest on 3 days with a decline on 7 days. Owing
to clarification and pasteurization of the beverage, there wasn‟t any visible microbial
load on 15 days. The developed beers from both the rice obtained good ratings in
sensory evaluation, with the exception of the mixed fruit flavoured ones. No off-flavour
was revealed and beer like character was confirmed. Product characterization of the
beverages revealed that jackfruit and banana flavoured bora rice beers and jackfruit,
banana and pineapple flavoured black rice beers scored significantly high scores. The
developed products showed remarkable stability across storage at 4 °C, which was one
of the most important highlights of the discourse.