Abstract:
The aim of this study to production drink from rice using traditional Sudanese fermentation methods.
Three samples of rice drink were prepared. The first sample (unfermented beverage), the second sample (48 hours) from fermentation, and third sample (96 hours) from fermentation. A tablespoon of sugar was added to help the fermentation process, and 100 grams of each (ginger - habhean- cinnamon) were added to give the drink the distinct taste and flavor. Sensory evaluation of the beverage was performed. Based on the total evaluation, it was found that sample 3 (96 hours) was more acceptability than the other samples. An increase in moisture and carbohydrates was observed 93.2% and 5.4 respectively. A decrease in the percentage of solid solids was observed, as it was 18.4 in the first sample (time 0) and became 15.6 in the third sample (96 hours). The appropriate pH ratio was 4.8 in sample 3. 96 hours)
