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
Related Articles
- EP ID EP489226
- DOI 10.26656/fr.2017.2(4).038
- Views 155
- Downloads 0
Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made fr...
Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein
The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for...
Compaction, mechanical strength and disintegration of palm oil empty fruit bunch (EFB) carboxymethyl cellulose (CMC) tablets
In this work, the compaction, tablet mechanical strength and tablet disintegration characteristics of carboxymethyl cellulose (CMC) derived from palm oil empty fruit bunches (EFB) were studied. These characteristics were...
Effect of different extraction solvents on the phenolic content and antioxidant activity of turmeric (Curcuma longa) from South-West Region, Cameroon
The objective of this study was to evaluate the effect of different solvent extraction on the phenolic content and antioxidant activity of turmeric (Curcuma longa). Fresh turmeric roots were dried, grounded and antioxida...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...