Development of a flour product from rice wine lees
2012
Manaois, R.V. | Morales, A.V. | Aquino, D.V., Philippine Rice Research Inst., Maligaya, Science City of Muñoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
Rice wine lees is the residue and a major by-product generated after polished glutinous rice is fermented in the rice wine or tapuy making process. To reduce waste generation and potentially increase the profitability of tapuy production, a flour product was developed using rice wine lees. Flour was produced by washing the pressed lees repeatedly until the total soluble solids was 1.00 deg Brix, then filtering and sterilizing it. The sterilized lees was dried by oven-drying and sun-drying. Oven-drying of the lees at 40 deg C for 48 hr received the highest overall sensory acceptability rating from 10 semi-trained panelists. The water activities of all dried samples were below 0.400 and no yeasts and coliform were detected, but sun-dried samples has the highest mold count at 150 CFU/g. Finally, the dried lees was powdered. Proximate analysis of the flours from the lees of glutinous rice IMS2 and NSIC Rc15 revealed that the products had high crude protein content, 53.63 plus or minus 0.35% and 41.78 plus or minus 0.13%, respectively. Dietary fiber levels were also high (11.20 plus or minus 0.42% for IMS2 and 12.15 plus or minus 0.07% for NSIC Rc15). Water absorption capacity, waer solubility index, and swelling power of the lees flours were higher than those of IMS2 flour and a commercial flour. When used as substitute to flour in rice cookies and polvoron, up to 50% of lees was found acceptable in both food products. Significant improvement in crude protein content of the food products was also noted. Results demonstrated the feasibility of producing a value-added food ingredient using a major by-product of rice wine manufacture.
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