Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

AUTOR(ES)

Spinosa, Wilma Aparecida, Santos Júnior, Vitório dos, Galvan, Diego, Fiorio, Jhonatan Luiz, Gomez, Raul Jorge Hernan Castro

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2015-03

RESUMO

Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).

Documentos Relacionados

• CRESCIMENTO E DESENVOLVIMENTO DE GENÓTIPOS DE ARROZ (Oryza sativa L.) E DE BIÓTIPOS DE ARROZ VERMELHO (Oryza sativa L.).
• Rice genetic resources (Oryza sativa L.) in southern Brazil.
• Resposta de cultivares de arroz de terras altas (Oryza sativa L.) ao silÃcio
• Epistasis for Three Grain Yield Components in Rice (Oryza Sativa L.)
• Evaluation of genetic resources for hybrid rice (Oryza sativa L.) production