TECHNOLOGICAL IMPROVEMENT OF THE TRADITIONAL MANUFACTURING PROCESS FOR DEVELOPMENT OF FRUIT FLAVOURED RICE BEER

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dc.contributor.advisorSaikia, Ananta
dc.contributor.authorDUTTA, FRANCIS
dc.date.accessioned2021-02-05T11:11:28Z
dc.date.available2021-02-05T11:11:28Z
dc.date.issued2020-02
dc.description.abstractAn 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810160935
dc.language.isoEnglishen_US
dc.publisherAAU, Jorhaten_US
dc.subHorticultureen_US
dc.themeTECHNOLOGICAL IMPROVEMENT OF THE TRADITIONAL MANUFACTURING PROCESS FOR DEVELOPMENT OF FRUIT FLAVOURED RICE BEERen_US
dc.these.typePh.Den_US
dc.titleTECHNOLOGICAL IMPROVEMENT OF THE TRADITIONAL MANUFACTURING PROCESS FOR DEVELOPMENT OF FRUIT FLAVOURED RICE BEERen_US
dc.typeThesisen_US
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