DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE
ABSTRACT Cool and hot water extraction procedure were examined for their suitability to yield desirable rice-based beverage for fermentation by two strains of lactic acid bacteria (LAB). Studies revealed that a procedure in which roasted brown rice and mungbean flour were mixed in proportion of 1:1,...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| _version_ | 1797018673396842496 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
Cool and hot water extraction procedure were examined for their suitability to yield desirable rice-based beverage for fermentation by two strains of lactic acid bacteria (LAB). Studies revealed that a procedure in which roasted brown rice and mungbean flour were mixed in proportion of 1:1, dispersed in cool water (15% w/v), filtered and added with amylolitic enzyme (0.2 ml of re-amylase and 0.05 of glucoamylase/100 ml) resulted in beverage most desirable for fermentation. The rice-based baverage was then inoculated with 4% culture of L bulgaricus or L acidophillus. Fermentation was carried out at an ambient temperature for 8, 16, 24, 32 and 40 hours.
It was observed that L acidophillus grew almost the same with those of L bulgaricus. Lactic acid bacteria, titratable acidity and pH of fermented product varied from 20.5 x 1011 to 66 x 1019 CFU/ml, 0.46%-to-0.55% and 4.00-to-4.62, respectively. On the basis of these experiment, a process for the production of rice-based fermented beverage using L. acidophillus and 32-40 hrs of fermentation period was developed. Sensory evaluation showed that the product was well accepted when blended with 15% or 20% syrup.
Key words : lactic acid, fermented beverage, braes rice, mungbean |
| first_indexed | 2024-03-13T18:47:50Z |
| format | Article |
| id | oai:generic.eprints.org:22530 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:47:50Z |
| publishDate | 1999 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:225302014-06-18T00:34:59Z https://repository.ugm.ac.id/22530/ DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT Cool and hot water extraction procedure were examined for their suitability to yield desirable rice-based beverage for fermentation by two strains of lactic acid bacteria (LAB). Studies revealed that a procedure in which roasted brown rice and mungbean flour were mixed in proportion of 1:1, dispersed in cool water (15% w/v), filtered and added with amylolitic enzyme (0.2 ml of re-amylase and 0.05 of glucoamylase/100 ml) resulted in beverage most desirable for fermentation. The rice-based baverage was then inoculated with 4% culture of L bulgaricus or L acidophillus. Fermentation was carried out at an ambient temperature for 8, 16, 24, 32 and 40 hours. It was observed that L acidophillus grew almost the same with those of L bulgaricus. Lactic acid bacteria, titratable acidity and pH of fermented product varied from 20.5 x 1011 to 66 x 1019 CFU/ml, 0.46%-to-0.55% and 4.00-to-4.62, respectively. On the basis of these experiment, a process for the production of rice-based fermented beverage using L. acidophillus and 32-40 hrs of fermentation period was developed. Sensory evaluation showed that the product was well accepted when blended with 15% or 20% syrup. Key words : lactic acid, fermented beverage, braes rice, mungbean [Yogyakarta] : Universitas Gadjah Mada 1999 Article NonPeerReviewed Perpustakaan UGM, i-lib (1999) DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5443 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE |
| title | DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE |
| title_full | DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE |
| title_fullStr | DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE |
| title_full_unstemmed | DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE |
| title_short | DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE |
| title_sort | development of lactic acid fermented beverage made from the extract of brown rice and mungbean mixture |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib developmentoflacticacidfermentedbeveragemadefromtheextractofbrownriceandmungbeanmixture |