Physico-Chemical Analysis of Developed Rice Beer from Oryza sativa

Abstract

Aim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake collected from Arunachal Pradesh used in the process of rice beer preparation were analyzed. This study evaluates the development of rice beer from Oryza sativa and physico-chemical analysis of developed rice beer.
 Study Design: The present study was conducted in 3 phases-
 
 Collection of raw materials
 Production of rice beer
 Physico-chemical analysis of developed rice beer
 
 Place and Duration of the Study: The present study was conducted in the Department of Food and Nutrition of Babasaheb Bhimrao Ambedkar University, Lucknow. The duration of the study is 3 months i.e. from Jan, 2023 - March, 2023.
 Methodology: Rice beer was developed in the laboratory under optimum conditions through fermentation followed by filtration and distillation. Collection of the raw materials was done from the local markets of North India and North-east, India. In the present study we have compared physico-chemical properties between two rice varieties i.e. Jandhan and Sugapankhi.
 Results: Various physico-chemical parameters (pH, TSS, total acidity, volatile acidity, turbidity, and alcohol content) of rice beer were determined. The pH decreased with storage time, and acidic pH was noted for the beer in ambient storage. An increase with time in the total acidity, volatile acidity, and alcohol % of rice beer was observed. The final recorded alcohol % value of rice beer was in the range of 8-10%. The alcohol content increased throughout the storage. Statistical analysis was performed for comparison between the two samples of rice. Saccharomyces cerevisiae isolated from the starter culture cake was found to be the major organism responsible for rice beer fermentation.
 Conclusion: The preparation of rice beer needs scientific input for increasing its shelf-life and value addition for its marketing and improving its shelf-life for better quality and acceptability.