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<p>Bio-functional properties and storage study of ‘<em>Chubitchi</em>’- a fermented rice beverage of Garo Hills, Meghalaya</p> <p><strong> </strong></p>

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Title Statement <p>Bio-functional properties and storage study of ‘<em>Chubitchi</em>’- a fermented rice beverage of Garo Hills, Meghalaya</p> <p><strong> </strong></p>
 
Added Entry - Uncontrolled Name Mishra, B K; Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Meghalaya 794 001, India
Das, S ; Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Meghalaya 794 001, India
Prajapati, J B; Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand 388 110, Gujarat, India
Hati, Subrota ; Anand Agricultural University, Anand-388110, Gujarat, India
Anand Agricultural University
 
Uncontrolled Index Term Chubitchi, Fermented rice beverage, Garo Hills, Lactobacillus, Saccharomyces
 
Summary, etc. <p>In this study, an ethnic fermented rice beverage- ‘<em>Chubitchi’</em> from Garo Hills region of Meghalaya was closely monitored and was improvised with well characterised <em>Lactobacillus</em> and <em>Saccharomyces</em> 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 till 40 days. During the organoleptic evaluation based on the scores of all sensory attributes, the laboratory made rice beverage were 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 activity of laboratory prepared <em>Chubitchi </em>increased 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 maximum at day 0 (95.18%) followed by a decrease at day 10 (81.59%). The laboratory prepared <em>Chubitchi </em>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.</p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2021-06-04 16:32:52
 
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http://op.niscair.res.in/index.php/IJTK/article/view/31946
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 20, ##issue.no## 2 (2021): Indian Journal of Traditional Knowledge
 
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Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJTK/article/download/31946/465498372