SUST Repository

Production of Fermented Rice Beverage by Using Sudanese Techniques in Fermentation

Show simple item record

dc.contributor.author Ahamad, Tayba Mohmmed Mohmmed
dc.contributor.author Khairallah, Maysa Hassan Bilal
dc.contributor.author Supervisor, -Ahmed Elawad Elfaki
dc.date.accessioned 2022-04-28T08:40:30Z
dc.date.available 2022-04-28T08:40:30Z
dc.date.issued 2020-10-28
dc.identifier.citation Ahamad, Tayba Mohmmed Mohmmed . Production of Fermented Rice Beverage by Using Sudanese Techniques in Fermentation \ Tayba Mohmmed Mohmmed Ahamad , Maysa Hassan Bilal Khairallah ; Ahmed Elawad Elfaki .- Khartoum: Sudan University of Science and Technology, College of Agricultural Studies, 2020 .-46 p. :ill. ;28cm .- Search Bachelor en_US
dc.identifier.uri http://repository.sustech.edu/handle/123456789/27311
dc.description Search Bachelor en_US
dc.description.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) en_US
dc.description.sponsorship Sudan University of Science and Technology en_US
dc.language.iso en en_US
dc.publisher Sudan University of Science & Technology en_US
dc.subject Agricultural Studies en_US
dc.subject Food Science and Technology en_US
dc.subject Fermented Rice Beverage en_US
dc.subject Techniques in Fermentation en_US
dc.title Production of Fermented Rice Beverage by Using Sudanese Techniques in Fermentation en_US
dc.title.alternative ﺇنتاج مشروب مخمر من الأرز بإستخدام طرق التخمير السودانية en_US
dc.type Thesis en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Share

Search SUST


Browse

My Account