Quality evaluation and utilization of tapuy (Philippine rice wine) lees flour
2018
Manaois, R.V. | Morales, A.V.
This study was conducted to evaluate the tapuy lees, or the residue of Philippine rice wine (tapuy) processing, as a food ingredient. Tapuy lees from different rice varieties were prepared into flour (TLF) and assessed for their physicochemical properties and storage properties. TLF was then substituted to wheat flour in butterscotch at different levels, namely, 0 15, 30, 45, and 60% (wt/wt) and the products were evaluated for their sensory and nutritional quality. Results showed that regardless of rice variety, TLF contained levels of crude protein (CP) and dietary fiber (DF) at 44.1-57.0% and 10.2-16.5%, respectively. TLF could last up to 5 mo when stored at ambient condition (26±1 deg C) in 0.03 or 0.07 mm polyethylene (PE) packaging and greater or equal to 7 mo when stored at low temperatures (4±1 deg C). When used to substitute for wheat flour in butterscotch, increasing the levels of TLF resulted in products with higher moisture content, but water activity remained at 0.67. The degree of sweetness and caramel taste, stickiness, denseness, and moistness were not affected by TLF substitution. Use of at least 45% TLF resulted in more grainy/gritty butterscotch with significantly perceptible lees-like/fermented off-taste and off-flavor. With the optimum formulation of 30% TLF substitution, significant improvement in CP content from 4.6 to 7.3 g 100/g and DF from 1.0 to 2.3 g 100/g were observed. Results indicated the potential of a major by-product of rice wine manufacture in the development of a high-protein and high-fiber food ingredient.
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