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Produce riceberry vinegar using different culture strains and fermentation conditions.

Riceberry is a novel Thai black rice. It's enriched with water-soluble antioxidants, mainly anthocyanin, and lipid-soluble antioxidants, such as carotenoids. The rice was developed by cross-breeding jasmine rice with black rice.

Scientists at Louisiana State University evaluated the effects of different culture strains and fermentation conditions on the production of riceberry vinegar, which would contain high levels of antioxidants and add commercial value to riceberry.

The researchers produced vinegars from riceberry wines by using two strains of yeast and two strains of Acetobacter under two fermentation conditions. The wines were produced by adding Saccharomyces cerevisiae TISTR 5049 (ST) or S. cerevisiae ver. Montrache (SM) to riceberry liquor obtained by the fermentation of riceberry with mold bran starters.

After fermentation, each wine was poured into two flasks. Diammonium phosphate, a nitrogen source, was added to one flask, but not the other. The wines produced by ST or SM with or without nitrogen were inoculated with Acetobacter aceti TISTR 102 (A102) and A. aceti TISTR 523 (A523). Then they were incubated at 30 C for five days; some with and some without agitation; to produce vinegar.

During fermentation, the scientists monitored alcohol content, total acids content and pH. Aroma profiles were analyzed. They compared the antioxidant activity and total phenolic content of the riceberry vinegar with the highest total acids found in commercial fermented vinegar and distilled vinegar. Duplicate experiments were conducted, and data were statistically analyzed.

The scientists found that the alcohol content in riceberry wines produced by ST and SM was the same. Regardless of yeast strains, riceberry vinegars from A102 and A523 had less than 1% total acids content. Riceberry wines did not contain nitrogen. However, A523 and A102 yielded approximately 3.55% and 1.57% of total acids, respectively, when they were agitated in riceberry wines containing nitrogen.

Different yeast and Acetobacter strains created different aroma profiles of the vinegar. Riceberry vinegar made from ST-A523 fermentation had significantly higher antioxidant activity and phenolic content than did commercial grape fermented vinegar and distilled vinegar. Further information. Dr. Subramaniam Sathivel, School of Nutrition and Food Science, Department of Biological and Agricultural Engineering, Louisiana State University, 111 Food Science Building, LSU Agricultural Center, Baton Rouge, LA 70803; phone: 225-578-0614; fax: 225-578-5300; email: ssathivel@agcenter.lsu.edu.

Fermented vinegar from riceberry would have enhanced functional benefits.

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Publication:Emerging Food R&D Report
Date:Aug 1, 2018
Words:395
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