Physicochemical characteristics, functional properties, and storage quality of flower from Philippine rice wine(tapuy)lees

Food processing by-products have been explored as value-added ingredients to address ecological problems associated with food processing and improve the nutritional quality at foods. Lees, or the residues of wine fermentation, using three glutinuous varieties namely IMS 2, NSIC Rc13, and NSIC Rc15, were obtained and developed into flour. The tapuy lees flours (TLF) were assessed for their proximate composition, amino acid content, functional property, and storage quality. All TLF samples had light brown color, with the following profile as measured by a chromameter: L, 73.0-77; a, 0.6-1.2; and b, 15.5-49.7. IMS2- TLF had higher hydration capacity but lower oil absorption capacity than raw IMS2 flour. All TLF samples contained crude protein and dietary fiber of 44.1-49.7% and 10.2-16.5%, respectively, which were substantially higher than these of regular flours. The total amino acids (AA) content of the TLF samples ranged 44.7-53.8%. All samples contained essential amino acids, with IMS2-TLF having the highest value. The limiting AA for all samples was lysine. Stability of NSIC Rc15-TLF pack in two polyethylene bags of varying thickness (0.03 and 0.07 mm)and stored at ambient and refrigerated (4-5 deg C) temperature were determined by sensory evaluation, and moisture content, water activity, and microbial count analysis. Rancid off odor became noticeable on the fifth month of storage at ambient condition, while no perceptible change was observed in refrigerated sample. The moisture content and water activity increased as the storage progressed, particularly at ambient temperature. However, these remained below the critical levels of 10% and 0.6, respectively, until the end of storage period (7 mo). Microbial counts were also within safe limits up to 7 mo. Results indicate that flour from tapuy lees could be explored to various food or feed applications in the future.