Rice wine lees, a by-product of tapuy fermentation, for rice cookies
2011
Morales, A.V. | Manaois, R.V., Philippine Rice Research Inst., Maligaya, Science City of Muñoz 3119 Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
Tapuy (rice wine) fermentation leaves behind residues called rice wine lees. The manufacture of PhilRice Tapuy, an improved version of the traditional rice wine, generates a large volume of lees, about 27% wt/wt of glutinous rice. These are merely thrown away as their properties and potential applications have not yet been fully investigated. To utilize tapuy lees to possibly increase profitability of rice wine production and reduce waste generation, its use as material for rice cookies was evaluated. Rice cookies were prepared by substituting rice flour with different levels (0 to 80%) of tapuy lees flour (TLF). Microbiological tests showed that all cookies had a total plate count of x10 sup 5 cfu/g, but no yeast, molds and coliform were detected. Moisture content of the rice cookies increased with an increasing level of TLF, but samples with 0 to 50% TLF had less than 0.400 water activity, indicating that these cookies were more stable against microbial growth. Sensory evaluation revealed that samples with up to 50% TLF did not differ significantly from the unsubstituted sample in terms of overall acceptability. Further increasing the level of TLF substitution resulted in low acceptability. Therefore, TLF can substitute for rice flour up to 50% level in the preparation of rice cookies. This study established that lees from rice wine production can be used as food ingredient, which warrants further investigation of its properties and other possible applications.
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