Physiochemical characterization and sensory evaluation of rice wine lees and its utilization in a model food system
2014
Manaois, R.V. | Morales, A.V.
A shelf-stable flour from lees, the residue of rice wine fermentation, was developed through washing of the pressed lees, filtration, sterilization, drying, and grinding to a fine powder. The tapuy lees flour (TLF) prepared using three glutinous varieties (IMS2, NSIC Rc13, and NSIC Rc15) had high crude protein content which ranged 38.73-57.03%. Their dietary fiber levels (10.25-16.50%) were comparable to some whole grains such as cornmeal, oats, whole wheat flour and oat bran. The flours with total amino acid (AA) content of 44.7 to 53.8% contained all essential AAs. TLF can be stored without effect on overall quality up to 5 months at ambient conditions and 7 months at low temperature storage. Different levels of TLF from NSIC Rc13 at 0, 15, 30, 45, and 60% (wt/wt) were substituted to flour to prepare brownies, a model baked food product. Increasing the levels of TLF resulted in products with higher moisture content and water activity. Use of up to 45% TLF was acceptable to sensory panelist, while increasing the amount of lees to 60% resulted in samples with noticeable lees-like off-odor, reduced chocolate flavor, and decreased chewiness. With the use of 30% and 45% lees, significant improvements in crude protein and dietary fiber content without considerable effect on taste and overall sensory acceptability of the product were noted. Results suggests the potential of tapuy lees as an ingredient in the development of protein- and/or fiber-enriched food products.
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