Chemical Properties, Antioxidant Activity and Sensory Evaluation of Fermented Vinegar from 3 Cultivars of Rice

Main Article Content

วิลาวัลย์ บุณย์ศุภา
กรรณิการ์ ทองดอนเปรียง
กมลรัตน์ สีหาบุญทอง
วุฒิพงษ์ สูงพล
วิวาภรณ์ กิ้นโบราณ
นรีภร ชุมด้วง
วรรณิภา จันทร์งาม
อมรรัตน์ ทองดี
อังสุมา ปาเส
ปิยวัฒน์ ศักดิ์ศรีบุญดี

Abstract

This study was conducted to produce fermented vinegars from three cultivars of rice, amely hommali brown rice sangyod and riceberry cultivars. The aim of the present study was to determine the chemical properties of the vinegars and their antioxidant activities. Sensory evaluation of the vinegars based on the-9 point hedonic rating scale was included in this study. Vinegar fermentation was performed by inoculating 10 % (v/v) of Acetobacter pasteurianus into each of three rice wines with their initial alcohol content were adjusted to 7 % (v/v). The fermentation was conducted for 15 days at ambient temperature (30 oC) and sampling was performed at 5-day intervals. It was observed for all samples that the level of alcohol decreased continuously over the fermentation period, which was consistent to the increased level of acetic acid. At the end of the fermentation process the fermented vinegar produced from the Sangyod rice exhibited the highest level of acetic acid of 6.26 %. Antioxidant activities observed for the vinegars produced from the hommali brown rice, Sangyod and Riceberry cultivar were 74.95 72.56 and 74.73 %, respectively. The results of the consumer acceptance test of ready-to-drink fermented rice vinegar showed that the average score of overall acceptance was not significantly different. (P > 0.05). The score was like slightly.

Article Details

How to Cite
[1]
บุณย์ศุภา ว., “Chemical Properties, Antioxidant Activity and Sensory Evaluation of Fermented Vinegar from 3 Cultivars of Rice”, RMUTI Journal, vol. 12, no. 2, pp. 52–61, Aug. 2019.
Section
บทความวิจัย (Research article)
Author Biographies

วิลาวัลย์ บุณย์ศุภา, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

กรรณิการ์ ทองดอนเปรียง, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

กมลรัตน์ สีหาบุญทอง, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

วุฒิพงษ์ สูงพล, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

วิวาภรณ์ กิ้นโบราณ, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

นรีภร ชุมด้วง, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

วรรณิภา จันทร์งาม, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

อมรรัตน์ ทองดี, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

อังสุมา ปาเส, Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

ปิยวัฒน์ ศักดิ์ศรีบุญดี, Faculty of Science and technology, Rajabhat Maha Sarakham

Faculty of Science and technology, Rajabhat Maha Sarakham University, Maha Sarakham

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