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Bio-functional properties and storage study of ‘Chubitchi’- a fermented rice beverage of Garo Hills, Meghalaya

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Title Bio-functional properties and storage study of ‘Chubitchi’- a fermented rice beverage of Garo Hills, Meghalaya
 
Creator Mishra, B K
Das, S
Prajapati, J B
Hati, S
 
Subject Chubitchi
Fermented rice beverage
Garo Hills
Lactobacillus
Saccharomyces
 
Description 498-511
In this study, an ethnic fermented rice beverage- ‘Chubitchi’ from Garo Hills region of Meghalaya was closely ¬¬¬-monitored and was improvised with well characterised Lactobacillus and Saccharomyces strains to develop a product similar to it under laboratory conditions. A comparative analysis between the traditionally made and laboratory-made rice beverage was made to assess their storage period and bio-functional properties up to 40 days. During the organoleptic evaluation based on the scores of all sensory attributes, the laboratory-made rice beverage was acceptable till day 30 and the traditionally made rice beverage was acceptable till day 20. A decrease in pH and increase in acidity (%) with increase in fermentation time was observed for both rice beverage types. An initial rise in ethanol percentage was also witnessed with increase in fermentation time till day 20 for both the rice beverage types. The ACE inhibitory property of laboratory-made Chubitchi enhanced from 22.64% at day 0 to 86.87% at day 20 followed by a reduction at day 30 (68.04%). The antioxidative activity was highest at day 0 (95.18%) followed by lowering down at day 10 (81.59%). The laboratory prepared Chubitchi showed rapid reduction in the polyphenol content and high antimicrobial activity against major test organisms during the storage study. The results show longer storage period and higher ACE-inhibition, antioxidative, total phenol reduction and antimicrobial activity of the laboratory prepared Chubitchi against the traditional made. This study could further provide the rural tribes of Garo Hills with well-defined novel starter cultures as well as optimized procedure for rice beverage development with numerous health benefits.
 
Date 2021-05-27T05:08:37Z
2021-05-27T05:08:37Z
2021-04
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/57198
 
Language en_US
 
Relation Int. Cl.21: C12H 6/00, C12H 3/00, C12G 3/00, A01G 22/22, A61K 35/742
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJTK Vol.20(2) [April 2021]