Rice beer processing technology for the Philippine beer industry: monthly sampling and shelf life evaluation
2004
Bandonill, E.H. | Ablaza, M.J.C. | Garcia, G.D. | Mamucod, H.F. | Bulatao, R.M. | Ramos, S.T. | Valdez, R.E. | Tibayan, P.A. | Aquino, D.V. | Valerio, A.M. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija (Philippines). Central Experiment Station)
Storage conditions of bottled rice beer were evaluated using refrigerated [RF] and non-refrigerated [NRF] samples. Half of the total bottled beer was RF; the other half stored at room temperature (NRF). The beers were subjected to weekly and monthly sensory evaluation, physicochemical analysis and microbial colony counts. Aroma, alcoholic taste, and bitterness from zero to four months of storage did not significantly differ. B1 RF was most accepted at two months storage time. It was also at two months when B1 produced significantly higher alcohol content (7.19%) with the highest pH observed at zero-month storage. The highest TSS [total soluble solids] was at three months and was significantly different from 4 months, but not from 0, 0.5, 1.0, 1.5, and 2.0 months storage. Bacterial colony count peaked at 1.5 months of storage. The highest mold colony count was observed at zero month. There was no yeast observed from zero to four months of storage. B1 NRF had no significant differences in terms of aroma, alcoholic taste, and bitterness from 0 to 4 months of storage. It was most accepted at 3.0 months with a score of 5.50. The highest pH was observed at 0 month storage (4.25), significantly different from 0.5, 1.0, 1.5, 3.0 and 4.0 months but not in 2.0 months storage. The highest TSS was observed at 0, 1.0, and 3.0 months with 5.10 deg B. The highest alcohol content was observed at 2.0 months (6.28%). It was only significantly different from zero month. Bacterial colony count peaked at 3.0 months of storage (3.50 x 10E2). The highest mold colony count was at 0 month, and no yeast growth was observed
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