Production of beer from local glutinous rice in Phetchabun

Abstract

This research was to study the production of beer from local glutinous rice in Phetchabun province, were RD6, Kiaw ngoo and Lum Pua, was made by mixing it with wheat malt in a ratio of 2:1 (glutinous rice: wheat malt) fermentation with Saccharomyces cerevisiae (SafAle S-04) for 15 days at 20°C. Free amino nitrogen (FAN), total soluble solid (TSS), reducing sugar (glucose) and alcohol content were examined. The products used for sensory evaluation using 12 untrained panelists, were divided into no-sugar-added and add sugar beer. The results showed that beers produced made from glutinous rice RD6 (RD6) had the highest content of FAN, TSS and glucose, with a tendency to decrease over the fermentation period and has the highest alcohol content with a bright yellow appearance. Sensory tests revealed that the tasters had the highest preference for RD6 added 4% glucose (RD6G), which scored the highest among all assessed topics. Sensory tests revealed that the panelists had the highest preference for 4% glucose-enriched RD6 (RD6G), which scored the highest among all assessed subjects. From the suggestions, the testers commented that there is a smell that is not too strong, the taste is not too bitter and more sparkling than other samples. The study shows the potential of local glutinous rice that can be processed into beer, which will provide farmers to increase the economic value of local rice.