Red tapuy: a healthier version af Philippine rice wine
2007
Mamucod, H.F. | Ablaza, Ma., J.C. | Valerio, A.M. | Romero, M.V. | Bandonill, E.H., Philippine Rice Research Inst., Maligaya, Science City of Munoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
Dietary Antioxidants have attracted considerable interest due to their beneficial effects to human health especially disease prevention. Among various physicochemicals, anthocyanine are recognized to exhibit high antioxidant levels. Substantial amount of anthocyanine is present in pigmented rice. To determine the suitability of pigmented rice in the production of rice wine, locally known as tapuy, this study was conducted. Four glutinous rice varieties from Baguio City (B), Palawan (P), and PhilRice (PR1 and PR2); prepared in unpolished (U) and polished (P) forms, were evaluated. Physicochemical analysis revealed that among the wines produced, UB and PR1 had the highest yield and alcohol content. The sweetest wine came from UPR2 and PP1, based not only on total soluble solids but on sensory evaluation. According to the panelist, UP and PPR2 had the highest overall acceptability. Anthocyarin determination of the pigmented rice samples showed that the unpolished form of rice variety from Palawan had the significantly highest amount (1512.60 mg/kg). The result also indicated that the same rice samples was capable of producing wine with the highest anthocyanin content (19.95 mg/L). This was comparable to the anthocyanin content of other types of pigmented wines such as red wine or blueberry wine. Among the polished forms, the rice variety from Palawan also produced the wine with the highest anthocyanin content (0.76 mg/L). To evaluate the stability of red tapuy, shelf life evaluation is now on-going. Monthly determination of microbial load, physicochemical properties, sensory attributes, and nutraceutical components (anthocyanin, total phenolic, and total antioxidant content) is being conducted for both the refrigerated and non-refrigerated rice wine samples. The study shows the great potential of pigmented rice in the production of high-quality red tapuy which is an excellent source of dietary antioxidants. Red rice wine is a new and healthier version of the existing PhilRice Tapuy.
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