Quality improvement of traditional rice liquor (srasor) processing in Takeo Province, Cambodia
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
Abstract
Distribution of Cambodia’s rice liquor, srasor, is limited only to some local areas due to its poor and inconsistent quality. The study, in general, aimed to improve the quality of srasor through identification of the technical issues and other factors affecting product’s quality. Specifically, the study focused to modify the traditional process of srasor production; conduct trial production to evaluate the effectiveness of the modified techniques, and determine the quality of the resulting product through physicochemical properties evaluation. Simple production cost analysis was also conducted. Process modifications of the traditional method of srasor processing were done through the implementation of proper sanitation practices, rice cooking method, fermentation condition, and technique of distillation. Results revealed that the yield and alcohol content of the product using the modified method significantly increased. Adoption of the improved method also resulted in the profitability of rice liquor production.
Authors and Affiliations
Chay Chim, E. I. Dizon, F. B. Elegado, C. Norng, W. A. Hurtada, L. C. Raymundo
Keywords
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- EP ID EP489226
- DOI 10.26656/fr.2017.2(4).038
- Views 174
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