Optimum condition for production of Lookpang-lao in lab scale by Taguchi method | การศึกษาสภาวะที่เหมาะสมในการผลิตลูกแป้งเหล้าในระดับห้องปฏิบัติการโดยใช้วิธีทากูชิ
2008
Werasit Kanlayakrit(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) E-mail:[email protected] | Jiraporn Chantra(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) | Songsak Booranasawettatham(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology)
Based on Taguchi method, optimum condition for production of Lookpang-lao in Lab scale could be designed into nine formulas. The fermentability of each treatments was carried out by measuring the amount of reducing sugar, alcohol and total acid. Treatment number 2 exhibited the highest reducing sugar obtained more than 150 mg/ml and high alcohol fermenting ability at level 9 percent (v/v). All treatment showed a low total acid content. According to Taguchi method, the results demonstrated that the optimum condition for Lookpang preparation was 80 percent water content, 15 percent amount of starter, 3:1 ratio of fungi:yeast inoculum and 1.5 percent amount of Lookpang for sato preparation.
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