Food Innovation for Communities: Study of Wort Quality from Black Glutinous Rice Leum Phua and Rice Berry

Abstract

Study of the quality of wort from black glutinous rice, Luem Pua, and Rice berry. The objective is to study the effectiveness of black glutinous Luem Pua rice and Rice berry rice that are suitable for the Production of wort using flour balls from 2 sources: flour balls from Roi Et and Chaiyaphum. The results of the study found that the total soluble solids content of wort fermented with black glutinous Luem Pua rice, the values was in the range of 3-14°Brix (Roi Et flour balls) and 2-16°Brix (Chaiyaphum flour balls). Rice berry Values are in the range of 7-13°Brix (Roi Et flour balls) and 7.3-15.3°Brix. (Chaiyaphum Flour Ball) pH value of wort from black glutinous rice, Luem Pua. The values were in the range of 5.51-3.32 (Roi Et flour balls) and 4.06-3.25 (Chaiyaphum flour balls). Values are in the range of 5.42-3.26 (Roi Et flour balls) and 4.26-3.24 (Chaiyaphum flour balls). Alcohol in the wort from black glutinous rice, Lum Pua, values ranged from 0-10.2% (Roi Et flour ball) and 0-11.5% (Chaiyaphum flour ball). As for Rice berry rice, the values were in the range of 0-3.3% (Roi Et flour balls) and 0-4.8% (Chaiyaphum flour balls).