EFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICE

Abstract

The objective of the present work was to study the effect of pH, murcha (amylolytic starter) level and fermentation time on sensory and physicochemical properties of bhati jand (rice wine) prepared from broken rice. Jand was prepared from broken rice using traditional starters with the variation in pH (3.0, 4.5, 6.0), murcha level (0.2,0.5 and 0.8%) and fermentation time (7,14 and 21 days). The sample formulation was done using DOE (Design Expert) v 13.0.1.0 which gave a total of 20 runs. Jand thus prepared was subjected to sensory (10 semi-trained panelists using a 5-point hedonic scale for appearance, smell, taste, sourness and overall acceptance), physicochemical (acidity, pH, TSS, reducing sugar, alcohol, esters, aldehyde, higher alcohol, methanol, proximate) and microbial analysis. Statistical analyses of the generated data were done using Design Expert v 13.0.1.1 for selecting the best combination, Genstat Discovery Edition 12 for two-way ANOVA at 5% significance level and MS Excel for graphical representation. The statistical analysis of the sensory data showed that 0.2% murcha level, pH level of 6 and fermentation duration of 21 days resulted in jand with the highest sensory score whereas 0.8% murcha level, pH level of 6 and fermentation duration of 7 days resulted in jand with the lowest sensory score. Physicochemical analysis showed that methanol, ethanol, esters, aldehyde, higher alcohol, total soluble solids (TSS), acidity, pH and reducing sugar content for the jand with highest sensory score were 11 ppm, 8.89%, 831 g/100 L, 4.97 g/100 L, 68.5 ppm,14.25°Bx, 0.84%, 3.8 and 0.265% respectively Jand made at different pHs, levels of murcha, and fermentation durations differed significantly (p<0.05) with respect to sensory properties