The Study of Chemical Properties, Sensory Evaluation and Antioxidant Activity of Sato (Thai Ordinary Rice Wine)
Abstract
The objective of this research was to examine chemical properties and sensory evaluation of rice wine from Jib rice, Riceberry rice, Paka Umpul rice by using 10 grams of Look-pang for 3 kilograms of rice and added 1.50 liters of syrup (12 °Brix) into 1 kilogram of rice. After 7 days, total soluble solid was found between 10.00-19.60 °Brix, alcohol content were ranging from 1.20-11.00 %(v/v), reducing sugar between 0.13±0.01-1.13±0.12 g/l, total sugar were ranging from 1.46±0.09-9.28±0.20 g/l and total acidity were ranging from 4.50±0.00-10.65±0.00 g/l. For their antioxidant activities, was found %DPPH radical scavenging activity of rice wine from Jib rice, Riceberry rice and Paka Umpul rice between 79.91±0.49-87.25±0.00, 78.14±0.73-86.85±0.57 and 75.16±9.32-87.14±0.16, respectively. Average scores of sensory evaluation for the overall acceptance of rice wine from Jib rice, Riceberry rice and Paka Umpul rice were 11.90±4.16, 10.47±4.52 and 9.70±5.27, respectively. The sensory evaluation of overall acceptance of rice wine from Jib rice, Riceberry rice and Paka Umpul rice are not different at the 95% statistically significant confidence level (p>0.05). Keywords : sato (Thai ordinary rice wine) ; Jib rice ; Riceberry rice ; Paka Umpul riceReferences
Chaijamrus, S. & Mouthung, B. (2011). Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy. Journal of Science and Technology, 33(2), 163-170.
Chaikulsareewath, A. & Singhapol, S. (2016). Wine production from pineapple mixed with carrot. Agricultural Science Journal, 47Suppl.(2), 165-169. (in Thai)
Chay, C., Elegado, F.B., Dizon, E. I., Hurtada, W. A., Norng, C. & Raymundo, L. C. (2017). Effects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine. International Food Research Journal, 24(3), 1117-1123.
Chepprasop, C., Salem, H. & Anomunee, R. (2017). Chemical Composition and Amylose Content in Local Rice Variety from Phatthalung Rice Research Center. Science and Technology RMUTT Journal, 7(2), 84-97.
(in Thai)
Chomchoei, A. & Pramokchon, P. (2005). Screening of microbial in Lookpang for pure-inoculum development in rice fermented products (Research report). Chiang Mai Rajabhat University: Chiang Mai. (in Thai)
Damrongkiat, C. (2012). Upland rice and food security, In Proceeding 2nd National Rice Research Conference. (pp. 1-23). Swissotel Le Concorde: Bangkok. (in Thai)
Danvirutai, P. & Laopaiboon, P. (2006). Fruit wine and Sato : How to produce with confidence?, 2nd Ed.
Khonkaen: Klungnana Printing. (in Thai)
Department of International Trade Promotion. Retrieved April 29, 2020, from
https://www.ditp.go.th/ditp_web61/article_sub_view.php?filename=contents_attach/564288/564288.
pdf&title=564288&cate=455&d=0
Juntachote, T. (2013). Effect of vacuum drying on physico-chemical properties and antioxidant activity of coconut juice mixed with coconut flesh powder, Thaksin University Journal, 16Suppl.(3), 147-152. (in Thai)
Keayarsa, S. (2011). Characterization of fructosyltransferase extracted from Jerusalem artichoke for
fructooligosaccharides production (Master thesis). Silpakorn University. Bangkok. (in Thai)
Kudpeng, C., Soemphol, W. & Tanamool, V. (2016). Study on Production of Sato from Indigenous Rice Varieties in Nakhon Ratchasima, In Proceeding The National and International Graduate Research Conference 2016. (pp. BMP1-10). Khon Kaen University: Khon Kaen. (in Thai)
Limtong, S., Sintara, S., Suwanarit, P. & Lotong, N. (2002). Yeast Diversity in Thai traditional fermentation starter (Loog-pang). Kasetsart Journal (Nat Sci), 36, 149-158.
Limtong, S., Sintara, S., Suwanarit, P. & Lotong, N. (2005). Species diversity of molds in Thai traditional fermentation starters (Loog-Pang). Kasetsart Journal (Nat Sci), 39, 511-518.
Nuanpeng, S. (2018). Comparison rice vinegar production from Hom-nil rice and Riceberry rice. Agricultural Science Journal, 49Suppl.(2), 605-608. (in Thai)
Saelim, K., Junmuen, S. & Lueanprasert, K. (2018). Chemical change during Mulberry wine fermentation and consumer’s satisfaction. Agricultural Science Journal, 49Suppl.(1), 612-616. (in Thai)
Semsang, N. & Juntachai, W. (2016). Flavonoid, total phenolic contents and antioxidant activities of Thai rice extracts (Research report). Chiang Mai Rajabhat University: Chiang Mai. (in Thai)
Sirikhansaeng, P., Phuakkaew, P. & Sirisanguan, N. (2017). Effects of Sato from Various Rice Color on The Inhibition of Growth in Escherichia coli and Staphylococcus aureus. Koch Cha Sarn Journal of Science, 39(21), 121-135. (in Thai)
Siritrakulsak, P., Chutichudet, P., Chutichudet, B., Plainsirichai, M. & Boontiang, K. (2013). Antioxidant activity of fifteen edible flowers in Maha Sarakham province. Khon Kaen Agriculture Journal, 41Suppl.(1), 607-611. (in Thai)
Techavasonyoo, A. (2007). Isolation, classification and characterization of yeasts and molds isolated from Loog Pang for Sato production (Master thesis). Chulalongkorn University. Bangkok. (in Thai)
Thongta, S. & Yongsawatdigul, J. (2011).Quality Changes during rice storage and age accelerating/delaying (Research report). Suranaree university of technology: Nakhon Ratchasima. (in Thai)
Chaikulsareewath, A. & Singhapol, S. (2016). Wine production from pineapple mixed with carrot. Agricultural Science Journal, 47Suppl.(2), 165-169. (in Thai)
Chay, C., Elegado, F.B., Dizon, E. I., Hurtada, W. A., Norng, C. & Raymundo, L. C. (2017). Effects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine. International Food Research Journal, 24(3), 1117-1123.
Chepprasop, C., Salem, H. & Anomunee, R. (2017). Chemical Composition and Amylose Content in Local Rice Variety from Phatthalung Rice Research Center. Science and Technology RMUTT Journal, 7(2), 84-97.
(in Thai)
Chomchoei, A. & Pramokchon, P. (2005). Screening of microbial in Lookpang for pure-inoculum development in rice fermented products (Research report). Chiang Mai Rajabhat University: Chiang Mai. (in Thai)
Damrongkiat, C. (2012). Upland rice and food security, In Proceeding 2nd National Rice Research Conference. (pp. 1-23). Swissotel Le Concorde: Bangkok. (in Thai)
Danvirutai, P. & Laopaiboon, P. (2006). Fruit wine and Sato : How to produce with confidence?, 2nd Ed.
Khonkaen: Klungnana Printing. (in Thai)
Department of International Trade Promotion. Retrieved April 29, 2020, from
https://www.ditp.go.th/ditp_web61/article_sub_view.php?filename=contents_attach/564288/564288.
pdf&title=564288&cate=455&d=0
Juntachote, T. (2013). Effect of vacuum drying on physico-chemical properties and antioxidant activity of coconut juice mixed with coconut flesh powder, Thaksin University Journal, 16Suppl.(3), 147-152. (in Thai)
Keayarsa, S. (2011). Characterization of fructosyltransferase extracted from Jerusalem artichoke for
fructooligosaccharides production (Master thesis). Silpakorn University. Bangkok. (in Thai)
Kudpeng, C., Soemphol, W. & Tanamool, V. (2016). Study on Production of Sato from Indigenous Rice Varieties in Nakhon Ratchasima, In Proceeding The National and International Graduate Research Conference 2016. (pp. BMP1-10). Khon Kaen University: Khon Kaen. (in Thai)
Limtong, S., Sintara, S., Suwanarit, P. & Lotong, N. (2002). Yeast Diversity in Thai traditional fermentation starter (Loog-pang). Kasetsart Journal (Nat Sci), 36, 149-158.
Limtong, S., Sintara, S., Suwanarit, P. & Lotong, N. (2005). Species diversity of molds in Thai traditional fermentation starters (Loog-Pang). Kasetsart Journal (Nat Sci), 39, 511-518.
Nuanpeng, S. (2018). Comparison rice vinegar production from Hom-nil rice and Riceberry rice. Agricultural Science Journal, 49Suppl.(2), 605-608. (in Thai)
Saelim, K., Junmuen, S. & Lueanprasert, K. (2018). Chemical change during Mulberry wine fermentation and consumer’s satisfaction. Agricultural Science Journal, 49Suppl.(1), 612-616. (in Thai)
Semsang, N. & Juntachai, W. (2016). Flavonoid, total phenolic contents and antioxidant activities of Thai rice extracts (Research report). Chiang Mai Rajabhat University: Chiang Mai. (in Thai)
Sirikhansaeng, P., Phuakkaew, P. & Sirisanguan, N. (2017). Effects of Sato from Various Rice Color on The Inhibition of Growth in Escherichia coli and Staphylococcus aureus. Koch Cha Sarn Journal of Science, 39(21), 121-135. (in Thai)
Siritrakulsak, P., Chutichudet, P., Chutichudet, B., Plainsirichai, M. & Boontiang, K. (2013). Antioxidant activity of fifteen edible flowers in Maha Sarakham province. Khon Kaen Agriculture Journal, 41Suppl.(1), 607-611. (in Thai)
Techavasonyoo, A. (2007). Isolation, classification and characterization of yeasts and molds isolated from Loog Pang for Sato production (Master thesis). Chulalongkorn University. Bangkok. (in Thai)
Thongta, S. & Yongsawatdigul, J. (2011).Quality Changes during rice storage and age accelerating/delaying (Research report). Suranaree university of technology: Nakhon Ratchasima. (in Thai)
Downloads
Published
2021-05-05
Issue
Section
Research Article
